We are still getting beautiful heirloom tomatoes from the farm share despite the erratic weather this growing season. This quick tomato sauce, from a newspaper clipping, is one of our staple recipes. Fresh herbs are preferable. Sometimes, we add other veggies, depending on what is in the share that week. This sauce freezes well, too.
Simple Tomato Sauce by Alicia Ross & Beverly Millls
“Desperation Dinners” newspaper column
– Makes about 6 cups of sauce
2 Tbl good quality olive oil
3 lb (4 – 6 large) tomatoes
1 (6-oz) can low-salt tomato paste
2 garlic cloves, minced or 2 tsp bottled
2 tsp sugar or to taste
1 Tbl fresh oregano or 1 tsp dried
1 Tbl fresh basil or 1 tsp dried
2 Tbl fresh parsley or 2 tsp dried
salt and pepper to taste
My version of the instructions:
Place oil in large pot. Core and dice tomatoes and add to pot over medium heat. Add tomato paste, garlic, sugar, oregano, basil, parsley, salt and pepper. Stir. Cover pot and increase heat to high. Cook about 10 minutes. Stir occasionally. Uncover and reduce heat to medium low for about 5 minutes.