I love tomatoes. I love them in soups , salads , cocktails , and pretty much anything you can think of. I never thought I would hear myself utter these words but hell hath frozen over: I have too many tomatoes.
How? Well, its late summer/early fall which is prime tomato time, and my CSA had too many and I was able to take some extra home. The tomatoes were beautiful, all different sizes, with colors ranging from yellow to red. I made my best efforts to eat them in every way I could but there were just too many.
So I did the logical thing. I made sauce. Normally I like to use packaged tomatoes to make my own tomato sauces, but I was given a perfect opportunity to do it the old-fashioned way. And so I did.
4 pounds tomatoes (any kind will do)
3 cloves garlic
1 small onion
1 teaspoon salt
1/2 teaspoon pepper
optional: 1 teaspoon red pepper flakes, 1 teaspoon italian seasoning, chopped basil for garnish.
Peel & seed tomatoes: Make a small x (piercing the skin) at the bottom of each tomato with a knife and put it in boiling water for 10 to 30 seconds. This will make the tomatoes extremely easy to peel.
Cut each tomato in half and squeeze out the seeds.
Finely chop the onions & garlic (I like to mince mine in a food processor). In a large pot, add the olive oil, garlic, and spices and cook 3-4 minutes until tender. Add the tomatoes and smash them with a potato masher until they have the desired consistency (I like mine extra chunky). Reduce to simmer and cover the sauce allowing it to cook for 40-60 minutes. Add more salt and pepper if desired. Serve over your favorite gluten free or whole grain pasta, and garnish with fresh basil if desired. Enjoy!
I have so much sauce, I think i will have to freeze the rest. But at least those tomatoes wont be haunting me anymore from my kitchen counter.