As you know, we’ve been blessed with an overabundance of tomatoes in our garden this year. Though they are a smaller type of tomato, I truthfully think we get about 100 tomatoes each time we go and pick (and it doesn’t seem to be slowing down yet!)
We’ve been using the tomatoes as much as possible in our salads and dinner recipes, but there are only so many tomatoes we can eat in one sitting To help make the most out of our harvest, I started to make batches of pasta sauce to freeze for the winter. Though it takes a longer time to simmer, it is a really simple and tasty way to enjoy your freshly grown tomatoes.
Now before you go judging me for the Two Buck Chuck featured in the photo, I had done some research online and found this article. Julia Moskin, the author of the article, did her own research in regard to cooking with wine and found that though wines of different price ranges do change the taste of recipes, it does not make the recipes any better. So why not cook with Two Buck Chuck?
Here’s the recipe:
6 cups processed tomatoes (about 4 – 5 lbs depending on type of tomato)
1 tablespoon extra virgin olive oil
1/4 teaspoon crushed red pepper
1 cup chopped onion
2 cloves garlic
1/2 to 1 teaspoon dried Italian seasoning or dried basil
1/4 teaspoon salt (or to taste)
1/8 teaspoon black pepper (or to taste)
1/4 cup red wine
8 fresh basil leaves, sliced
Clean and process 6 cups tomatoes – set aside.
Heat oil and add crushed red pepper. Cook for 30 seconds.
Add onion and cook on medium low heat until soft (5 to 8 minutes).
Stir in garlic, Italian seasoning, salt and pepper and cook for 1 minute.
Stir in tomatoes, red wine and fresh basil leaves. Let simmer, partially covered, until reduced down to 4 cups (about 1 1/2 to 2 hours or more).
Taste and adjust seasoning.
Once the sauce cooled, I divided it up between plastic jars and stuck it in the freezer (making sure to label it!). Can’t wait to take these sauces out in the middle of winter to give us a little taste of summer.
Original recipe found here.
Also, wanted to point out that since our in-home cooking class, Mark and I have started keeping kosher salt in a little dish (as you can seen in the first photo) to make it easier to just grab a pinch of salt for our recipes. We’ve stopped using normal table salt and we feel it has made a difference. Though we should note, we keep the dish in the pantry still due to our two mischievous cats
Next up, we are going to roast and freeze tomatoes without processing them first. This way we can add actual tomatoes to other recipes throughout the winter as well.