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Tuesday, October 2, 2012

Fresh tomato sauce

This was my grandma Rock's recipe.  She always used fresh tomatoes from the garden.

Ingredients:
5 lbs ripe, fresh tomatoes
1/4 c olive oil
4 cloves garlic, minced
1 small onion, diced
2 bunches fresh basil, chopped
sea salt 
fresh ground pepper
1 carrot, whole

Directions:
Wash and cut tomatoes into small wedges.  Cook for about 10 minutes, until tomatoes are soft.  Cool.  Press through a strainer.  In a dutch oven, brown garlic and onions in olive oil.   Add tomato puree, salt, pepper, carrot and basil.  Cook uncovered for about 1 1/2 hours, or until thick.  Stir occasionally.  This should make enough for 1 lb pasta.  Remove carrot before serving.  The carrot adds a little sweetness.


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