We have two approaches to this wonderful sauce and it all depends on whether or not we are eating it that day. If you can’t wait, serve this simple sauce over spaghetti squash and enjoy.
Our other approach with this is to double or triple the batch and can the sauce for the colder months when fresh tomatoes aren’t available. Chances are you can find a local market or farm to buy a box of Roma tomatoes to turn into something you’ll enjoy all winter long. Any tomatoes will do. We grow quite a few heirloom tomatoes in the yard. They can add color and sweetness (depending on the type) if you throw in a few different kinds.
20 tomatoes, peeled and chopped
¼ cup (65 mL) olive oil
3 cloves garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 tablespoon fresh basil
1 teaspoon dried oregano
½ teaspoon salt (optional)
1 teaspoon pepper
- To peel tomatoes, submerge in hot water for 1-2 minutes, then remove immediately to a bath of ice water. Skins should peel off very easily.
- Chop tomatoes and place in a large bowl.
- Heat olive oil in large pot and sauté garlic, onions, and peppers until onions become translucent. Throw in your basil and allow it to darken.
- Add in your tomatoes, oregano, salt, and pepper. Bring entire mixture to a boil, reduce heat and simmer for about 2 hours.
- Stir occasionally to keep things from sticking to the bottom.
Variations—Add chopped jalapeños for hot, habaneros for super hot. Be sure to sauté them a bit. If you are looking for some protein, throw in two pounds (1 kg) of your favorite cooked ground meat for the last 20 or 30 minutes of simmering.
