Fresh tomatoes and herbs from the garden

Forgive me for not posting this back in September and October when I was bringing in all those tomatoes. https://gardenlove.food.blog/2019/10/20/bringing-in-the-last-of-the-tomatoes/ This year, I had far fewer tomatoes to bring in, as I just grew in pots. I generally grow a roma, beefsteak, and maybe even some cherry tomatoes. I use them all in sauce or salsa. I did have lots of basil, parsley and thyme, but not too much oregano.

Blender sauce is “no-peel” sauce

Usually when you bring in tomatoes and make a canned pasta sauce – you boil the tomatoes quickly, then cool to allow the tomatoes to be more easily peeled. I follow a simpler process. I wash the tomatoes, chop them – removing the green and brown bits – the stem and harder parts of the core. I remove some (but not all) of the seeds. Then I puree the tomatoes – skin and all. I then place the tomatoes in a pot and heat with the herbs, etc. The tomato skin to me adds to the sauce, provides a higher yield (less throwing away) and as I grew the tomatoes myself, I know they are pesticide free.

Fresh tomato and herb blender sauce recipe

20 or so fresh tomatoes – medium sized on average

3 tbsp olive oil

1 small onion finely diced

3 large cloves garlic – minced

optionally – 1 stalk celery and or 1.2 sweet pepper

2 tsp sugar

1.5 tsp salt

1/2 tsp black pepper

a sprig each of fresh parsley, fresh oregano, fresh thyme and fresh basil – finely chopped – you may substitute dried herbs using 1 tsp each

In large pot heat 3 tbsp olive oil over medium heat. Add and saute chopped onion, garlic, until just soft. (optionally add celery and or chopped sweet peppers). Add tomato puree, seasonings and spices. Bring to low boil, reduce heat and simmer for 45 minutes, until the sauce is no longer watery and is reduced somewhat. Taste sauce and add additional seasoning to taste. Cool sauce.

Return cooled sauce to blender – a portion at a time, and puree again. Consume sauce fresh – or place in freezer storage containers. This is not a “canned” tomato recipe as the correct level of acid/ph must be achieved to properly can tomato sauce, and this is meant to be fresh/freezer only.