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 (15 ml) fresh basil
1 teaspoon (5 ml) dried oregano
½ teaspoon salt (optional)
1 teaspoon (5 ml) 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.
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Tomato sauce simmers twenty peeled tomatoes with olive oil, garlic, onion, green pepper, and basil for two hours until it tastes like a garden in a pot. Serve it over spaghetti squash tonight or can double batches for the colder months. Any tomatoes work - heirlooms bring color and sweetness.
Pro Tips
- Peel the tomatoes by dunking them in hot water 1-2 minutes, then ice water - the skins slip off easily and never show up in the sauce.
- Let the basil darken in the hot oil before the tomatoes go in; that is where the deep herbal flavor starts.
- Stir occasionally through the 2-hour simmer so the bottom does not scorch - scorched tomato sauce turns bitter.
- Mixed heirlooms add color and sweetness, though Roma tomatoes are the canning favorite.
Frequently Asked Questions
Can I can this sauce?
Yes - the recipe's second approach is doubling or tripling the batch and canning it for the cold months.
How do I turn it into a meat sauce?
Stir in 2 pounds of cooked ground meat for the last 20-30 minutes of simmering, per the variation.
How spicy can I make it?
Chopped jalapenos for hot and habaneros for super hot - saute them along with the onions and peppers.
Recipe Card
Ingredients
Method
- 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.
