put this simple sauce together with the
last tomatoes of the season here in Loomis
Dice fresh tomatoes (I used about 10 cups). Dice 2 large carrots, 2 celery stalks, 1 yellow onion. Sprinkle chili flakes, dried oregano, rosemary & thyme in large pot and toast for 2 minutes. Add 3 Tbsp olive oil along with carrot, onion & celery. Add 3 cloves fresh garlic, smashed. Cover pot with lid and allow to cook for about 10 minutes, until vegetables sweat and become a bit soft. Add fresh tomatoes and their juices. Cover again and simmer for around 30 minutes. Remove lid and continue to simmer for 10 minutes. Add salt and black pepper to taste. Puree half of the sauce in blender and then add back into pot. Pour sauce into clean jars, screw lids on, and submerge jars in boiling water for about 10 minutes to create a vacuum seal.
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