Saturday, February 7, 2009

Too many 'matoes

We have more tomatoes than we can eat so we made pasta sauce today. The recipe is really simple. I'll have to get back to you on its yumminess status.
Pasta Sauce (this quantity filled 4 jars)
2 kg tomatoes
1/2 cup of olive oil
2 brown onions, finely chopped
3-6 garlic cloves, crushed
a bit of lemon rind
a squeeze of lemon
herbs (we used rosemary, basil and oregano)
2 teaspoons of sugar
Cut a small cross at the base of each tomato. Place them in a large bowl and cover with boiling water for a few minutes until the skin begins to peel away. Drain the water. Peel and discard the skin (we're not to pedantic about this). Remove cores and chop tomatoes.
my regular helper does the stirring



Heat the oil in a large saucepan over medium-low heat. Add onion and garlic and cook until soft.


my other helper. who cannot even walk but likes to climb.

Add the rest of the ingredients plus 2 cups of water and bring to the boil. Reduce heat and simmer for about an hour, stirring occasionally. Remove lemon rind (if you can find it). We pureed our sauce at this stage so it wasn't quite as lumpy. Spoon into jars and put the lid on. Turn upside down. Stand for 2 minutes. Turn upright. Cool. Eat.
I am looking forward to the eating part. I don't like any store-bought pasta sauces. Paul Newman's is edible and I do like Lucia's but it's quite pricey.

simmering away and smelling yummy

why do red tomatoes make orange pasta sauce?

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