Despite all of the stories of late blight affecting plants in the Northeast, I have been blessed with tomatoes. So blessed that I have been making tomato sauce for the freezer on a regular schedule. My tomato sauce recipes often vary based on what I have on hand and vary from smooth to chunky.
Here is a quick and easy recipe that will help you use up your tomatoes and will have you shunning those jarred varieties.
First, you need some tomatoes – I use whatever is ripe at that moment.
Next, coarsely chop up some onions, again white/red/yellow/shallots doesn’t matter
Drizzle some olive oil (extra virgin) in a large pot and begin to saute the onions
Add in some peppers and some garlic
Toss in the tomatoes – I do skin and seeds, but you can remove either or both
I also sprinkle in some sugar, never hurts but always helps and then let simmer until tomatoes are nice and softened and have cooked down. Transfer to blender or use immersion blender (take the pot off of the stove first) and then add in your herbs (fresh or dried) and salt/pepper to taste.
Use the same day or freeze to pull out in the winter as a topping for spaghetti, sauce for your lasagna or your pizza.
How do you make your tomato sauce?
