My little one will be off to Kindergarten in a couple of days. I wanted to spend some extra time together so yesterday we turned the last few days of tomato harvest into yummy sauce. It came out so good that I wanted to share our recipe.
-5 lbs of ripe tomatoes, peeled, seeded and chopped. Keep the juice!
-6 cloves of garlic
-1 small onion
-salt and pepper to taste
-1/4 -1/2 tsp of red pepper flakes, to taste
- 1 tablespoon chopped rosemary
1/4 cups extra virgin olive oil
Spread tomatoes on a cookie sheet, drizzle 4 tablespoons of olive oil over tomatoes, sprinkle with salt, pepper and half the rosemary. Broil tomatoes about 3-4 inches from the broiler for 15-20 minutes making sure they do not burn.
While that is cooking, heat the remainder of the oil in a large stockpot. Add onions and cook for 3 minutes. Add garlic and cook until onion is translucent. Add red pepper flake and rosemary. Stir to combine and cook another minute.
Add the tomatoes to the onions, juice and all. Stir to combine. Next you want to process everything in a food processor until smooth. Its best to do this in batches. I blend about 75% of my sauce and leave the rest a little chunky.
Simmer the sauce on low heat for at least an hour. Two hours is better. Add salt and pepper to taste.
Allow to cool then freeze in freezer bags or containers.