Since my last post mentioned big bowls of pasta & garlic bread and my garden is beginning to overflow with tomatoes I believe I will share my beloved tomato sauce recipe…I like to make a huge batch and freeze in mason jars to use as needed. This is not only an Italian sauce (we use on our homemade pizza’s, calzones, pastas) but also a fabulous soup with a chunk of toasted Ciabatta bread. YUM!
I start by gathering as many tomatoes from my garden (or Farmer’s Market if needed). This batch had a few types of sweet cherry tomatoes, Roma, and Juliet as I find they are the most flavorful. I also use some canned tomatoes. I quarter the large ones, leave the cherry ones whole and spread on a cookie sheet. Then I cut into similar size pieces sweet onion (Vidalia or Maya) and throw on whole garlic cloves (about 8 cloves paper removed).Sprinkle all with kosher salt, cracked black pepper and drizzle with a good Olive Oil.
Mush the garlic cloves with a fork and then scrape all the deliciousness into a pot.
- 5 huge handfuls of fresh baby spinach (or 1 package of frozen spinach) this will balance the acidity of the tomatoes and give a beautiful green contrast to your sauce- and who doesn’t want to hide a serving of a vitamin packed veggies?
- a few Bay Leaves (remember to remove theses later)
- 2-3 teaspoons hot pepper flakes
- 3-4 tablespoons chopped each of: Fresh Basil, Oregano, Rosemary and Thyme (or 1-2 tablespoon each dried)
- 2 (28 oz.) cans Crushed Tomatoes (plain no added flavors/spices)
- 2 (28 oz.) cans Diced Tomatoes (same as above)