1 large bowl of home grown tomatoes
hand full of fresh basil
6 garlic cloves, chopped
1 onion, chopped
1 to 2 cans tomato paste
salt and pepper
1. Rinse tomatoes, make a crisscross on one end of the tomatoes.
2. Fill a large pot with water about 3/4. Bring to a boil. Drop tomatoes into the boiling water for less than a minute, remove from boiling water with a
slotted spoon. The tomatoes will be very hot to handle, so with a pot holder on one hand, quickly peel the skin from the tomato with the tip of a sharp
knife with the other hand. The skins should fall right off if done immediately.
Set peeled tomatoes on the side.
3. In the meantime, in another large pot, add olive (about 2-3 tablespoons) to cover the bottom of the pot. Add chopped garlic and onions. Saute on a low
to medium flame, until the onions are translucent.
4. On a cutting board, quarter tomatoes and place into a food processor. Blend tomatoes. With a strainer over the pot of garlic and onions, add the blended
tomatoes to the pot. I use a large spoon to strain and squeeze the tomatoes through the strainer. This straining will keep the tomato seeds from going in
the sauce in the pot. Continue this process till all of the tomatoes have been strained.
5. All the time, cook your sauce on a low to medium flame. Fresh tomatoes contain a lot of water. Add one to two cans of tomato paste to thicken your sauce.
6. If fresh basil is available, wash a handful and put into the sauce. Add salt and pepper and stir.
7. Cook sauce with a cover that is sligthly ajar for about 3 to 4 hours on a low flame, to just simmer. Stir every 20 minutes to 30 minutes.
8. ENJOY – Mangia!
Here a tomato, there a tomato, everywhere a tomato. If you planted your tomatoes at the right time, now at the end of summer, you probably have a bounty of ripe tomatoes.
That is exactly what my daughter, Marisa and her husband, Jeff, have at their home in Buffalo, New York. They were coming to my house for a visit last weekend and I called to see if they needed anything special from the supermarket. Marisa asked me what I was shopping for and I said I needed tomatoes. “Don’t buy any tomatoes!” she practically shouted through the cell phone. “We are bringing you a bag full, and some cucumbers and zucchini”. Okay, I won’t buy tomatoes. Truthfully, I was thinking she was bringing a brown paper bag of tomatoes and not the shopping bag full of tomatoes she actually brought me.
After cutting up a few tomatoes for a pasta salad, I thought now what am I going to do with all these beautiful ripe tomatoes. In previous years, I canned tomatoes. I did it two years in a row and I pretty much made the decision that canning wasn’t something I really enjoyed. Marisa and Jeff can tomatoes and I patiently wait to see if they will share a few jars with me.
Tom, my husband, who in his own right is a good cook, and I decided to make homemade fresh tomato sauce with the shopping bag of Marisa and Jeff’s tomatoes. It was a joint effort with him boiling and peeling the tomatoes and me processing and cooking the sauce.
The aroma of the tomato sauce was so overwhelming while simmering on the stove, my other daughter, Mia, impatiently, burned the roof of her mouth, from dipping bread a few times into the pot of hot sauce to taste.
We all agreed over our pasta dinner that night, this homemade tomato sauce compliments of Marisa and Jeff’s home grown tomatoes, was delizioso !