Saturday, September 6, 2014

Sweet Summer Tomato Sauce

The finished dish- Spaghetti and Meatballs
This has been a great year for tomatoes and cucumbers. I am swimming in them.  It makes me so happy.  I have already made my roasted tomato sauce and so I decided to convert my sweet tomato sauce into fresh tomato sauce. I worked out the recipe and my daughter made it.  It was lovely. She made spaghetti and meatballs (she used my favorite meatball recipe).  She did a great job. It is absolutely amazing to watch your child on the road to adulthood. Cooking and baking is one of those big milestones. I don't really want her leaving our house without knowing how to cook for herself. 

Sweet Summer Tomato Sauce

2 Tbsp of Olive Oil
1 Small Onion, Finely Chopped
3 Cloves of Garlic, Minced
2 lbs (.9 kg) of Fresh Tomatoes 
1 1/2 Tsp of Fresh Basil 
1 1/2 Tsp of Fresh Oregano 
1 1/2 Tsp of Fresh Parsley 
1 Tsp of Fresh Thyme  
1/4 Tsp of Crushed Red Peppers (Optional) 
1/4 Tsp of Salt
A Couple Turns of the Pepper Mill 
1-2 Tbsp of Brown Sugar

Peel the tomatoes-- seed them and strain the seeds. Roughly chop tomatoes and set aside tomatoes and juice.
Straining the seeds
Pour oil into large sauce pan and add the onion. Heat on medium until translucent (about 5 minutes). Add garlic. Heat over medium heat for a couple of minutes until starting to brown (you do not want the garlic to brown).

I prefer sliced garlic
Add the remaining ingredients and heat uncovered over low heat for about 45 minutes. The sauce should not come to a full boil.

Simmering the sauce
Serve over pasta (with lots of grated Parmesan cheese) or use as a pizza sauce or add meatballs to the sauce and have a wonderful meal. 

Add meatballs to the sauce.
The bottom line: will I make this again? Yes. I am making as much as I can and freezing it for the winter.

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