Isn’t it amazing that you can plant a $4 pack of tomatoes seedlings in the spring and get 100’s of vine fresh tomatoes a couple of months later? Garden fresh food is hands down the most amazing thing to cook with. You can take a stroll across your yard and pluck ripe vegetables & herbs right off the vine. And if you love to cook, with a small amount of patience and a little work you can turn a ripe tomato into homemade spaghetti sauce!
What you need:
- 20-24 large Roma tomatoes
- 4 large garlic gloves peeled and cut in ½
- 2 tablespoons tomatoes paste
- 3 large sprigs of fresh basil
- Salt & Pepper
- Red pepper flakes if you like a little heat!
What you do:
- Wash & remove the core from the tomatoes, set aside.
- Bring large pot of water to a boil.
- In small batches, drop the tomatoes into the water and boil until the skin starts to naturally peel.
- Remove the tomatoes from the boiling water and drop them into an ice bath.
- Remove the skins from the tomatoes.
- Repeat the above 2 steps until all tomatoes are peeled.
- Crush the tomatoes using your hands until they are in small chunks.
- Add EVOO to a large stockpot pan and sauté garlic for 30 seconds. Do not burn!
- Add tomato paste and stir until combined, about 3 seconds.
- Add tomatoes, fresh basil, pinch of sugar, red pepper flakes and season with salt & pepper to taste. Bring to a boil.
- Reduce heat and simmer uncovered for 45-60 minutes until reduced and sauce is thickened (make sure you boil the water out otherwise it’s really runny).
- Remove basil stems and large chunks of garlic.
- Optional: Let the sauce cool and puree in a food processor or blender if you like your sauce smoother vs. Chunky.