Versatile tomato sauce recipe to use in many dishes. Add to pasta, on pizzas or use in our Eggplant Parmesan Recipe! It’s fresh and refreshing!
[recipe servings=6-8 time=1 Hour difficulty=medium]
[recipe-ingredients]
2 Pounds Tomatoes
1 Onion
1 Cloves of Garlic
1 Tablespoon Basil
1 Tablespoon Parsley
1 Tablespoon Oregano
¼ Cup Olive Oil
1 Pinch of Salt and Pepper
[/recipe-ingredients]
[recipe-directions]
1. Blanc tomatoes for 1 minute in boiling water or until the
skin pops open. Then place in an ice bath to cool. Remove and peel, deseed and
dice.
2. Chop onion and crush garlic then add to a deep pot with
olive oil to sauté on med to low heat until brown.
3. Add diced tomatoes and simmer on med to low heat for 30 –
40 minutes adding a pinch of salt in the beginning then tasting after 30
minutes and adding more if needed then simmer 10 more minutes.
4. Finely chop herbs and add to simmering tomato sauce for
an additional 15 minutes. Again, taste
to see if more salt is needed.
[/recipe-directions]
[/recipe]
