It’s tomato time in the garden! Cherry tomatoes have been popping up here and there, but it wasn’t until I came home from a brief vacation that I really was loaded with ripe ‘maters. Picking more, and more each day.
I figured the best way to use up most of these Cherry Bomb & “Roma”ance tomatoes is to make a garden fresh sauce! My goal was to make a sauce that would’ve made my Italian grandmother proud.
First things first, I had to wash the 4 roma and about 20 cherry tomatoes as well as inspect for bugs. Then I boiled water…
Once there was a pearly boil happening I allowed the tomatoes to “par-boil” in the hot water for about 1 – 3 minutes. At that point I was able to peel the skin off of each tomato easily.
WARNING: The boiled tomatoes are CRAZY HOT! I rinsed them with cool water and waited a few minutes before I peeled. If you do this, you’ll save your fingers from burning.
While everything cooled, I chopped up a garden fresh green bell pepper as well as half an onion and diced up 3 cloves of garlic. They were sauteed in olive oil, salt & pepper.
Next, I added the peeled tomatoes into my food processor where I pureed them. (If you don’t have a food processor you can always mash the tomatoes as well.) I poured the puree into the pot and let it simmer.
When the peppers began to soften and onions turned clear I added my tomato puree and about 4 fresh chopped basil leaves, 1T oregano, 1T crushed red pepper and about 2T tomato paste to thicken the sauce.
I should also mention that I did not strain out any of the tomato seeds in a fine mesh strainer…seeds don’t bother me.
Finally, I combined my favorite noodles (angel hair pasta!) with the sauce for a winning dinner combo.