We've been LOVING all these tomatoes. I truly can not get enough of them. This week, I made a super simple sauce, and had over pasta last night! Enjoy this gem. NOTE: This is a small batch, you can double and triple this. We used Roma tomatoes which cook down quickly and make a super flavorful sauce, but substitute any variety of tomatoes you have in abundance.
2 lbs of Roma tomatoes (peeled optional)
3 cloves garlic chopped and peeled
2 Tsp olive oil
1 Tsp salt
Basil, Thyme, Oregano, or Parsley (optional)
Method: Wash tomatoes and remove the core. Cut into chunks. Heat oil over medium heat and add garlic. Simmer for 30 seconds. Add the tomatoes and stir. Add the salt. Stir again. I do not mind the skins at all. Some folks do. To remove skins simply peel from the tomato before using.
Cook over medium heat for a about 30 minutes. Stirring occasionally while watching the color change. The sauce will turn from a bright red to a darker red. The darker it gets, the sweeter the sauce. After the 30 minutes check the taste and consistency. It important to cook with the lid off, so the moisture can evaporate from the pan. I like a thicker sauce, so I will cook an additional 15-20 minutes. But if you're in a rush, 30 minutes will do! (I have cooked this sauce for as little as no minutes and as long as 90!) Add basil or fresh herbs of choice after you've turned the heat off, just before you toss with pasta.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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