Since tomatoes are in abundance now, why not make some Fresh Tomato Sauce?
We currently are trying to use our surprise yellow pear tomatoes (that we thought were going to be
meaty plum tomatoes!). Since I'm embracing
my mini yellow pear tomato crop,
I decided to take photos of our efforts!
They actually make a tasty sauce that I can use
over pasta or on a lasagna.
This heavy stainless steel pan is 12 inches across. Tony uses an entire head of garlic per pan of sauce. Yes, that is many chopped cloves!! Don't be afraid of using garlic for this recipe. Tony also chopped 2 small chili peppers from our garden for a little heat. You could sprinkle a few red pepper flakes instead.
Heat the garlic on med-low heat until golden brown, then add your tomatoes. I pulsed my mini yellow tomatoes in my food processor. If we were using plum tomatoes, we would cut them in quarters, and then into smaller pieces.
Tony chopped lots of fresh basil and oregano from our garden and added them to the sauce. Here's a visual for the amount.
Finally, don't forget lots of salt and pepper!
Cook the tomatoes slowly, don't stir, just move the tomatoes slightly in the pan. Otherwise you will separate the skins and end up with tomato skins floating on top of your sauce. (If that ever happens, just put the whole batch into a blender and puree it for a smooth sauce.)
After about an hour or so...here's the final product!
I put the cooled sauce in quart containers and keep it in the deep freezer for up to a year.
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