You may remember that a couple of weekends ago, we had our first attempt at making pasta sauce – we had an abundance of tomatoes from our garden and didn’t want them all to go to waste! Funny story: I’m not a big fan of tomatoes – particularly raw tomatoes, I’m a big fan of tomato sauce, tomato pesto and sundried tomatoes, but you won’t catch me eating a BLT or tomatoes in my salad! But we thought we’d try growing tomatoes anyway –original thought was that we’d have them for fresh salsa (for Taco Night, of course!), but our “dwarf” tomato plant quickly took over our little garden!
Hence, the decision to make tomato sauce.
I should note that the measurements are an approximate, as we didn’t really measure anything out. Also, use any dried herbs that you love and/or have on hand!
I will also admit that this is mostly P’s tasty tomato sauce – I was mostly his recipe reader and sous chef – but that’s usually how things go at our house J
So, without further ado, I give you our lovely little recipe on this BEEEAUITFUL Friday morning!
Tasty Tomato Sauce (yields approximately 8 cups)
- 12-14 medium sized tomatoes (can’t even tell you what variety ours are – not plum!)
- 1 pkg mushrooms (sliced)
- ½ cup chopped yellow onion
- ¼ cup red wine (or more, according to taste)
- 2 tsp olive oil
- 3 tsp minced garlic (or to taste, we’re garlic lovers)
- 2 tsp dried basil
- 1 tsp Italian seasoning
Blanche your tomatoes first: Bring a pot of water to a boil. Cut a small X at the bottom of each tomato. Place the tomatoes in boiling water for 10 to 30 seconds and then put them into an ice water bath. Peeling the tomatoes should be really easy now – and if they are giving you trouble, put it back into your boiling water for another 10 seconds. Discard your tomato skins
Tomato Prep: Cut each tomato lengthwise, and then squeeze the seeds out over a strainer that’s placed over a bowl. Reserve your tomato juices, and discard the seeds. Either coarsely chop your tomatoes or use a potato masher in your sauce pot! (We swear by our potato masher from The Pampered Chef – it’s such a handy little gadget!)
- Heat 1 tsp olive oil in a small pan, and add the mushrooms. Sauté until they are soft and then set aside
- In the same pan, add another 1 tsp olive oil, onions and garlic, cook for 2-3 minutes
- Add ¼ cup red wine, and continue cooking until onions are soft (and purple!) and the liquid is mostly gone
Cooking your sauce:
- Add mushrooms and onion mixture to your tomatoes
- Bring to a boil
- Add basil, Italian seasoning, salt and pepper
- Simmer, stirring occasionally, for approximately 30 minutes, or until you reach your desired thickness.
- If your sauce starts to become too thick, add the reserved tomato juice
- If you like your pasta sauce to be a little sweeter (or have acid reflux like me!), add sugar near the end of the cooking process
We found that the recipe made about 8 cups, and we froze most of it so that we had plenty when we needed it! The whole process was really easy, and we were super happy with the end result. Who knew making your own sauce would be so easy?
We’ve finally reached the weekend – thank goodness – it’s another busy one in these parts. Our annual fundraising golf tournament for work is this weekend – I don’t play (HA!) – but I will be working at it – which usually means that I help set up the auction, sell various raffle tickets, and then sit and watch a hole.
Yes, you read that correctly. There are prizes if a golfer hits a hole in a one on certain holes (A: that sounds so dirty and B: is it hits a hole in one? Shoots a hole in one? I only putt a hole in one in mini golf!), and there has to be a witness if that happens. At least there is wine involved – and it may NOT be freezing this year, which would be amazing!
Hope that you all have a wonderful weekend!!
Answer me this: Ever made your own sauce? What is your favorite thing to cook/bake? Any golfers out there? And totally unrelated, anyone ever experienced an IT band injury? Think that’s what I’ve got. Boo.
~ Brittany xo