Tomato sauce is a recipe everyone should have in their arsenal. It can be used for or modified for so many recipes. Using fresh tomatoes will impress your guests or family. I loved visiting a farmers market and buying fresh tomatoes with my mother and making large batches of tomato sauce. We froze our sauce versus canning but canning your sauce is a possibility as well. For this recipe we will not be adding any lemon juice or vinegar that is necessary for canning. You should also have a food processor or blender to create this delicious sauce.
2 pounds of fresh tomatoes
2 tbsp olive oil
1/2 onion minced or finely chopped
1 fresh carrot gated or finely chopped
2 tbsp of fresh parley or 1/2 tsp of dried parsley
1 tsp (one clove) of minced garlic or finely chopped
2 tbsp of fresh basil or 1/2 tsp of dried basil
Salt and pepper for taste
Add water to a large pot over high heat and bring to a boil.
While the water is coming to a boil core the stem from the tomatoes and cut an X into the bottom of the tomato.
Add tomatoes to boiling water and leave for about 60 seconds or until you see the tomato skin begin to wrinkle.
Remove tomatoes from boiling water and place into an ice bath.
While tomatoes are cooling using a skillet heat up olive oil over medium heat.
Reduce heat on olive oil and add onions, carrots and parsley to the skillet and cook for 15 to 20 minutes, stirring occasionally.
While the onions, carrots and parsley are cooking, peel the tomatoes using the X cut into the bottom to assist with the peeling.
Add peeled tomatoes to a food processor and blend until you reach desired consistency.
Once onion, carrots and parsley have cooked add garlic and stir together over medium heat for 30 seconds.
Add all ingredients to large pot and stir until brought to a low simmer. Reduce to low heat for about 15 minutes.
Does this sound like a recipe you can easy make? Drop your thoughts in the comments. What will you use this recipe for? I look forward to hearing from you.
With love from Peak Valley