We’ve talked in the past about the benefits of having and cultivating a garden. Here’s another example of the dinner time benefits of a garden! As a matter of fact, there are so many joys of having a garden. But, this one must be my favorite! Making homemade pasta sauce from scratch!
We have to pick our tomatoes a little early (while they are mostly green) because it’s a race between us and the birds as to who gets to them first. So, we pick them and let them ripen either on the window sill or in a paper bag (to quicken the process).
I’d been waiting for a bunch of those green tomatoes to turn red. And, when they did, we were ready to make our pasta sauce! First, I removed the stems and used a sharp knife to lightly cut an “X” on the bottom of the tomatoes. That’s just to make it easier to peel them when it’s time. Then, I blanched them. Put them in a pot of boiling water for about 30 seconds. Then, removing them from the pot and placing them in a bowl of ice water. Then, I peeled them to prepare them for the sauce.
Here’s what I used:
12 cups of blanched, peeled tomatoes
2 large onions, chopped
7-8 cloves of garlic, minced or chopped
2 Tbsp. dried Italian seasonings of your choice (basil, oregano, thyme, etc)
1/2 cup red wine
1/4 cup chopped Italian parsley
1 tsp garlic powder
salt and pepper to taste
2 Tbsp. olive oil (or coconut oil)
Heat the oil in a pot. Add the onions and cook slowly until they are golden and begin to caramelize. Then, add the garlic and dried herbs. Cook for about 5 minutes. You’re supposed to deglaze the pan with the wine. (I forgot and just added it to the mix later…it still tastes great). Then add the tomatoes.
Many recipes call for the tomatoes to be placed whole or slightly chopped up. I prefer pureeing them. So, I did. I left chunks but my tomatoes were mostly pureed.
Once everything is in and mixed well, bring to a simmer and let it cook on low for about 2 hours.
It’s easy; it’s healthy; and, it’s yummy! Enjoy!
What else do you like to prepare with the produce from your garden?
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