Here’s my first of many batches of homemade sauce using a variety of tomatoes from our garden. There’s something somewhat controversial and extra healthy about it, however: I don’t remove the tomato skins! Most if not all recipes will tell you to remove them, but they break down as they cook so they blend right in with the sauce. More importantly, your body will appreciate it because the skins contain a high concentration of carotenoids and flavonols, both of which are antioxidants.
Ingredients:
Seven pounds of garden fresh tomatoes
Two peeled and chopped red onions
1/4 cup olive oil
1 tsp salt
1 tsp dried basil
1/4 tsp powdered garlic
Directions:
Place the chopped tomatoes in a large sauce pot on the stove top with the seasoning. Turn the heat up to medium and bring to a slow boil.
While waiting for the tomatoes to start bubbling, sauté the onions on medium in the 1/4 cup of olive oil until translucent.
It is great to see, and taste the results of our season long efforts!!!!!!
LikeLiked by 2 people
Congratulations on your bumper crop of tomatoes! I will have to try that recipe. I do have to tell you that one of my very favorite kitchen tools is my immersion blender. I would simply place it in that pot and purée it as much or as little as you like. I find it enormously helpful when making sweet potato bisque, any other soup or sauce that needs some pureeing.
LikeLiked by 1 person