Friday, August 8, 2014

A Saucy Post

It has been a couple of years since I've had tomato plants produce enough tomatoes at one time to make tomato sauce.  This week, it all came together.  Enough tomatoes and enough time to make the sauce.

I've used the Tomato Sauce recipe posted previously for awhile and it has served us fine.

I was reading Margaret Roach's Blog recently and found her tomato sauce recipe.

The main difference is that she leaves the garlic and the basil in the sauce.  I was just cooking them to get the flavor.  OK, and she adds parsley.  I didn't add the parsley, but I did leave the garlic and basil in this time.

I put it in containers to freeze.

I use this sauce in recipes.  I don't mind it being chunky.

The whole recipe is one post back.

Tomato Sauce 2

Tomato Sauce 2

1/4 cup olive oil
2 cloves of garlic, lightly crushed and peeled
4 cups of fresh ripe tomatoes, chopped
4 fresh basil leaves, chopped

In a large saucepan, gently heat oil.  Add garlic.  Cover and simmer until garlic is soft.  Mash garlic.  Add tomatoes and basil.  Cover and bring to boil over medium heat.  Remove cover and boil for 5 minutes. Reduce heat to simmer. Simmer for 15 minutes.  Mash tomatoes.  Simmer and mash three more times. Sauce will be chunky. May puree to make smooth.  Serve at once, or allow to cool and freeze.

Makes 4 cups

Sunday, August 3, 2014