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• Lasagna

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• Chocolate Zucchini Cake

Sauces & Condiments

• Fresh Salsa
• Tomato Sauce

Fermented Foods

• Homemade Sauerkraut

Tomato Sauce—Italian and Otherwise

Tomatoes might just be my all-time favorite vegetable ... well, fruit ... whatever. We won't quibble about it's place in the plant family. Regardless, they're so easy to grow and are so versatile, it's impossible to imagine ways tomatoes can't be used. I can't imagine having too many tomatoes. That would be a time problem ... because sauces can take a bit of time, but pay off big time all winter long. This sauce is a good example.

Use a mix of rich, ripe, juicy tomatoes. I grow lots of heirlooms and a combination of sauce and eating tomatoes works really well. You can even use cherry tomatoes when you have an over-abundance but a good sauce tomato is mandatory.

In a large sauce pan (use enamel or stainless steel), heat about 1/4 cup of olive oil. You'll want a medium-low temp for this step. Add:

1-2 peeled carrots, cut in chunks
1-2 celery ribs, cut in chunks
1 large onion, diced
2-4 large garlic cloves, minced (use as much garlic as you like)

Cook over medium-low heat until onion is translucent, but don't let it brown.

Add:

Basil, fresh torn (I use a handful ... I like lots of herbs)

Continue to stir. Then add about tomatoes. I add tomatoes until I can't add anymore. My pot holds about 7 pounds. I wash and cut them up. Add with their juices. When they cook down a bit, you can add a few more. Add sea salt to taste, but remember it's going to cook down, so don't oversalt ... a generous pinch or two should do.

Cook for about an hour to an hour and a half at a steady simmer until the sauce thickens.

When the sauce looks thick and rich, you can call it good. Remove from the heat and cool for a bit. Run the entire mix through a food mill. Some cooks will remove the herbs and veggies, but I run the whole thing through the food mill. No point in wasting all those lovely flavors. This removes the skins and seeds but all the veggie goodness remains.

Give the seeds and skins to the chickens, or compost.

Divide the sauce up into freezer containers if you don't plan to use it right away. But trust me on this ... this sauce with fresh homemade pasta? Awesome. Or use it with poached eggs and toast for a breakfast. Very versatile, totally amazing!

Note: For a plain sauce to use for making ketchup or to season with other herbs, leave out the basil.

© GardenArts 2010