We are blessed to live in such an area of bounty, both in fruit and vegetables. Okay, wine too! Don makes this, freezes some, and all throughout the winter we can enjoy this in so many different dishes.
- 10 lbs of tomatoes (this time Heritage tomatoes)
- 1/4 cup extra virgin olive oil
- 1 medium onion
- 6 garlic cloves
- coarse salt and pepper
- 2 tbsp. tomato sauce
- small bunch each of :
- fresh oregano, basil, tarragon, thyme and italian parsley, all finely chopped
- 1 tbsp. oil
Cut an X in the bottom of the tomato. In a big pot with boiling water, add the tomatoes and boil for 30 seconds. Remove and plunge in an ice bath. Peel the skin from the tomatoes and chop to a medium consistency.
Heat oil and add the onions, cooking until transparent. Add the garlic and cook for a moment but be careful not to burn the garlic.
Add the tomato paste, cooking for another 1-2 minutes. Add the tomatoes, and herbs, bring to the boil and simmer for 1 1/2 hours.
Add the salt and pepper. Cool completely and store in freezer bags as much as you will need for each time you make a recipe up. eg. 1 cup or 2 cups .
When making spaghetti sauce, simply cook 1 lb ground beef and then add to the sauce. Voila!!!