We are finally getting some tomatoes out of our garden. Here is a fast and easy sauce recipe that makes about a quart. I make it when I have time or tomatoes and put it in a quart jar in the fridge to use on a busy night. The second recipe is a great freezer recipe for sauce that I've used for several years.
Garden Fresh Tomato Sauce
To keep the garlic from burning, start the olive oil and garlic in a cold pan. Add a pinch of sugar to the cooked sauce if your tomatoes aren't as sweet as you'd like.
3 Tablespoons olive oil
4 garlic cloves, minced
2 pounds tomateos-- cored, peeled, and diced in large chunks
salt
pepper
1/4 cup chopped fresh basil
Stir oil and garlic together in cold pan. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 miinutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to a rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.
Spaghetti Sauce (freezer)
4 lb Tomatoes,Peeled
2 T Extra Virgin Olive Oil
1 lg Sweet Onion,Finely Chopped
3 ea Garlic,Minced
1/2 c Cooking Wine
1/4 c Tomato Paste
1 t Sugar
1 t Salt
2 Bay Leaf
1/3 c Italian Parsley
1/4 t Pepper
Heat olive oil, add garlic and onions, wine and cook until reduced by half. Add tomatoes, paste, sugar, salt, bay leaves and boil for 1 hour. Stir in pepper and parsley. Load into freezer bags. I like to stack the bags in a cake pan to keep them level while they freeze, then they're nice and flat to store later.
When serving, stir in additional italian seasoning, enchilada seasoning, or dill and cream when reheating.
-----
