Delicious homemade tomato sauce that is so much better than
store bought. Since the sauce is pureed
after it has simmered it’s your choice as to leave the skins or not. In the batch in the photo I used about 2
pounds of skinned rom tomatoes and 3 pounds of cherry tomatoes being my plants
produced way too many to eat….even after giving lots away. Didn’t bother to skin them, those suckers are
too small.
Ingredients:
- 5 lbs ripe tomatoes, (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
- 2 teaspoons olive oil
- 3 medium onions, finely diced
- 6 large cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 1 teaspoon sea salt
Directions:
- Pour the olive oil into a large stockpot over medium heat.
- Add diced onions and garlic.
- Saute for 6-8 minutes or until onions are translucent and tender.
- Add tomatoes, oregano, basil, parsley and salt.
- Simmer on low heat for 2-3 hours or until cooked down and starting to thicken.
- Optional: Use an immersion blender or food processor to puree sauce until smooth.
- Place into sterilized jars and process in a hot water bath for 15 minutes.
- This sauce freezes nicely as well. To freeze I use freezer bags.