The garden has exploded with ripe tomatoes and there is no way you, your family or the neighbors can eat them fast enough.
It's okay.
This is a sign to make easy, freezer tomato sauce.
Big, beautiful, garden fresh tomatoes are easily turned in to this versatile sauce. No need to peel them, just rinse well and chop in quarters, cut out the stem end and that's it!
INGREDIENTS
8 quarts of fresh, cored tomatoes, cut into quarters
3 tbsn olive oil, or canola oil
2 large onions, chopped
4-6 garlic cloves, smashed
1 cup red wine (opt.)
1 tbsn Kosher salt
2 tsp black pepper
DIRECTIONS
In a large stainless steel pot (important that it's not aluminum), heat 3 tbsn oil over medium heat 2-3 mins, then sauté the onions and garlic for 3-5 mins.
If using the red wine add no and reduce for 7-8 mins.
Throw in all those tomatoes and bring to a boil. Lower the heat so that they simmer at a low boil and stir occasionally over the next 2-3 hours.
Add in the salt and pepper and taste. Add more if needed. (If your tomatoes are too acidic add a tbsn of sugar).
Simmer for another 15-30 minutes and adjust seasoning.
Now would be the time if your making marinara to add a big bunch of basil and some fresh thyme and oregano.
Take off the heat and blend thoroughly with a stick blender. Or let cool slightly and in batches blend in a blender, venting the cover and being very careful you don't overfill the blender each time.
Let cool for 30-60 minutes and portion in containers to freeze. I use inexpensive plastic 3 cup containers from the dollar store.
Let cool to room temp, seal and freeze.
Voila!
Home made tomato sauce, fresh from the garden!
Enjoy!
This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish
