Ingredients: |
Ingredients: 4 pounds of plum, beefsteak, or other garden tomatoes. I use whichever kind I have an abundance of in the garden.
2 cups diced onions
1½ cups diced celery
1 green pepper, diced
¼ cup olive oil
10-12 fresh basil leaves, chopped fine
1 bay leaf
½ cup fresh lemon juice
1 to 1½ tablespoons salt (optional)
3 tablespoons sugar
2 teaspoons Worchestershire sauce.
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Directions: |
Directions:1. Wash, peel, stem, and core the tomatoes. Cut crossways and hand squeeze most of the seeds into a bowl and some of the clear liquid. Place tomato pulp in another bowl and reserve.
2. Pour olive oil in large pot and sauté onions, celery, and green pepper for about 5 minutes, until soft.
3. Add reserved tomatoes, fresh basil, and bay leaf. Bring to simmer over medium heat, stirring often. Cook for 30 minutes or longer, until desired thickness.
4. Add lemon juice, salt, if using, sugar, and Worchestershire sauce.
5. Stir and simmer for 10 minutes longer. Remove bay leaf.
6. If wanting a smoother sauce, use hand blender to blend to desired texture.
7. Use immediately or cool to room temperature to refrigerate or freeze.
8. Can be frozen in containers for up to 3 months.
NOTE:
To peel tomatoes, place in large heat proof bowl. Pour boiling water over them and let sit for 2-3 minutes. Remove tomatoes from hot water and the skins should easily slide off the tomatoes; discard. |
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Notes: |
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Notes: This recipe was given to me many years ago by one of Brendon's friends, Bruce Parker. There were a few summers, when he would spend a weekend afternoon "puttering around" the farm with Brendon. Our vegetable garden always produced more tomatoes than our family could use. Bruce brought me his Tomato Sauce recipe one day, after hearing me comment about the challenge of keeping up the ripening tomatoes.
I love this recipe and adapted it a little; it's simple to put together and after cooking, it maintains the fresh tomato flavour. Serve it over pasta, or add to your favourite vegetable soup recipe.
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