Our garden is bursting with tomatoes – almost everyday we harvest a full basket of tomatoes and we cannot eat them all. Some we give away to our friends who don’t have time for their own garden or had their produce damaged by this years’ numerous hails. But we also prepare our own tomato sauce which will – by our last years’ experience – last untill the next gardening season. You cannot compare the taste of home grown organic jarred tomatoes with bought ones…
So here’s a little how to of our first tomato sauce cooking round this year…
3 kg of tomatoes
2 cloves of garlic
100 g celery
2 small carrots
1 dl red wine (Refosco)
0,5 dl olive oil
fresh parsley, basil, oregano
recycled glass jars and lids
Cut carrots and celery in small cubes. Peel and chop onion. Boil tomatoes in water for 20-30 seconds (or as long as the skin starts to crack), peel the skin off and cut in larger pieces. Cut parsley and garlic.
Put olive oil in a large pan, add carrots and celery, chopped onion and parsley. Slowly fry for 5 min, add garlic in the end. When you smell the garlic, add wine and while stirring, cook untill the ingridients take in the wine. Add tomatoes, sugar and salt to your taste and leave to cook half covered for 1-2 hours. Stir from time to time. Add chopped basil and oregano and cook without the cover for half an hour.
Second sauce round will be a bit different – improvize! Add mushrooms, olives, green peppers, chili etc. whatever you have at home! If you decide to make basic sauce you can still spice it up later or add different herbs like thyme, sage, laurel, nutmeg, coriander, cinnamon, chili…