Your arms are full with every trip to the garden and fresh tomatoes are on every bit of counter space. You’ve made salsa, gazpacho, and had tomato sandwiches for months now. That means it’s time to make sauce. I like to select a rainy day for this chore because it requires time, but the stovetop does all the work. A requirement is a variety of tomatoes. I harvested a total of a dozen yellows and red slicers, then threw in about 6 plum tomatoes for my sauce. Just like making applesauce, I find that using different ones gives the sauce more depth and layers the interest. I don’t use a lot of salt, so you may find that you have to increase the amount called for if your palate is more in tune to that flavor. And I save the red wine for enjoying WITH the meal rather than in the sauce. Feel free to use this recipe as a starting point for whatever you like. It utilizes lots of tomatoes and is magnificent!
Homemade Tomato Sauce
1 tablespoon vegetable oil
1 large sweet onion, peeled and chopped
2 garlic cloves, peeled and minced
10-12 ripe tomatoes, peeled and diced (you can seed if you want)
1 tablespoons salt
1 teaspoon crushed red pepper
Place the oil in a large stockpot over medium heat. Add the onions and sauté for 10 minutes, stirring frequently. Stir in the garlic and reduce the heat to low. Add the tomatoes and cook for 3-4 hours, stirring occasionally. Stir in the salt and crushed red pepper. Using an immersion blender, puree the mixture until smooth.
When ready to serve, add chopped fresh oregano and basil and adjust the seasonings as desired. Serve warm.