We spent our time in the kitchen today making a delicious Italian tomato sauce. We added an American flare to it…and you can call it what you want: I say tomato sauce and you say tomahto sauce!
Here’s a quick recipe that Lisa Ramsden shared with us.
Ingredients:
Tomatoes
Garlic
Basil
Sage
Rosemary
Honey
Salt
Pepper
Vinegar
Olive Oil
Directions:
Chop tomotoes (throw out bad parts) and put in an oven pan. Feel free to mush, we used our clean, sanitized hands!
Add garlic, rosemary, sage, basil, and oregano to the pan. We delighted ourselves in picking fresh all these herbs grown by children at the farm. It’s hard to tell how much fresh herbs to add, especially since you can’t really taste their flavor until they cook a bit to release their flavor. I would advise to be generous with all herbs.
Next, add a dash of olive oil, honey, salt, pepper, vinegar, and stir it up! Note: I would add a little at this point, and add more if the flavors aren’t full enough later on. When the goodies cook together they release the flavors slowly, so patiently wait before seasoning to taste.
Bake at 400 degrees for 1 hour. Wait about 30 minutes before doing a taste test to see if there is anything else you want to add to the sauce.
Next, blend it up. We used a food processor. Place on stove if you desire to have a thicker sauce. Cooking with the top off will allow some of the liquid to evaoporate. We simmered on medium low for at least 1 more hour with top off. Add more spices at this point if you think it could use a bit more kick. Cool before storing it in plastic containers.
Enjoy!
