Am I the only one having the post-July 4th Weekend let-down?! It was such a fun-filled few days with our family and friends. I love the most that we get an extra day with Grant home on holiday weekends. Sigh. I would only want to win the lottery so that my husband could spend his days home with us.
Anyway...I came home from a visit with family with a good amount of home-grown tomatoes. We can only eat so many, so I decided to make a simple sauce to freeze. I kept it basic so it can be used as a good base for tomato recipes but also wanted it yummy as it is.
Here is what I did with guesstimated quantities (I really should pay more attention as I go...).
Fresh Tomato Sauce
5 - 6 large red tomatoes, cut into large chunks
pint of grape tomatoes
1/4 Vidallia onion
3 -4 whole garlic cloves
big pinch of kosher salt
few grinds of black pepper
olive oil
1 cup fresh basil leaves
In a large sauce pan, cover bottom with olive oil. Add all ingredients except basil and one tomato to pan. Allow to come up to a boil and then place in a 325 degree oven. Allow to roast for 90 minutes. The sauce will be very watery at this point.
Place pan on the stove uncovered and bring to a boil and then simmer for 20 minutes until much of the water is gone.
Place the fresh tomato and basil in the blender. Add the cooked tomato mixture. Blend until desired consistency. I personally like it with a little texture to it and not all the way smooth. Taste and adjust the salt and pepper as you like it. I keep this slightly less seasoned so I can add to it when I use it from the freezer.
From here you can use it just as it is. I like to freeze it in one cup quantities so I have easy access to sauce when I need it. You may also jar it like you would any preserves (I would if I had enough lids on hand today).
Enjoy!
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