Making Tomato Sauce from Scratch

I harvested two baskets full of heirloom paste tomatoes today and you know what that means . . . it’s time to make some spaghetti sauce.
Tomatoes

Eating delicious meals made with foods I’ve grown myself is one of the great pleasures of gardening.

To start I wash the tomatoes and place them into a pot of boiling water. In just a minute, the skins split and the tomatoes can be removed to a bowl filled with ice water. Once they cool, peel off the skins and squeeze out the seeds. The rest of the tomato goes into another bowl.

Then I chop an onion or two, several cloves of garlic, parsley, oregano and lots of basil.
Carmelize the onion in a little olive oil. Add garlic and cooked it briefly.

The next step is to add the tomatoes and then the parsley, oregano and basil, all of which come from the garden. Also add a bay leaf and some wine. Then just let the sauce simmer for a couple of hours. When I have them handy, I add chopped carrots and bell peppers.

The last step is to call everyone to the table. Mangia! tomatodinner

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