Pomodoro Sauce Recipe August 07, 2015 07:00

It’s that time of year when gardeners all over America are over-run with tomatoes. Some gardeners are generous and give them to family, friends, and co-workers.

However, we are a different type of gardener.
We are selfish gardeners. 
We horde & eat them every way we can: caprese salads, BLTs,  and wilted kale, tomato, egg, & pesto sandwiches for breakfast – the menu items are endless.

Once in a while, even we find we have more tomatoes than we can reasonable eat in a week.
So what's a tomato hoarder to do? Share? Of course not!
We make sauce so we can eat them later!

I want to share our family’s favorite fresh sauce. Serve it hot with your favorite type of pasta, or cold with some fresh milk mozzarella and small clam shells.

This sauce freezes well. We typically will use 20 lb. of tomatoes at a time – so multiply the below recipe as needed and put it into quart freezer bags to enjoy in the dead of winter.

Don’t forget to include the kids! Our girls love seeing seeds they helped plant grow into a garden of tomatoes, picking them and then getting to cook with and eat them – and really helps them learn, understand, and appreciate where our food comes from, even when we purchase it from the grocery store. 

Knowledge is power, my friend!

Ingredients

    • 4 Tbsp. Butter
    • 2 Carrots (minced)
    • 1 Stalk of Celery (minced)
    • 1 Medium Yellow Onion (minced)
    • 2 lb. Roma Tomatoes (peeled and crushed)
    • 1 tsp. Salt
    • 1 tsp. Pepper
    • 1 tsp. Fresh Oregano (minced), or 1/2 tsp. dried
    • 6 Fresh Basil Leaves (minced)
    • 3 Large Garlic cloves (minced)
Instructions

The first thing you need to do is peel your tomatoes. Put a pot on the stove to boil. Meanwhile, core and then slice a shallow "X" on the bottom of the tomato, just penetrating the skin.

When the water is boiling, working in batches, drop the tomatoes in for 30-45 seconds, pull them out and immediately plop them into an ice bath to stop them from cooking. Once cool, the tomatoes should peel and crush very easily.

Melt the butter in a pan and add the vegetables, cooking them until they are softened. Next, add the peeled tomatoes, spices, and herbs, simmering covered for about an hour. Season to taste, and BOOM. You're done. 

Unless you like a smoother sauce. . . 

At this point you will have a very yummy, but chunky sauce. If you'd like to make it smoother, work in batches and fill your blender about half way up. Blend on low speed so you don't incorporate air into the sauce until it reaches your preferred consistency. 

Once you've blended all your sauce. . . BOOM! You're done. All the way.