We had several fresh tomatoes from our plant and decided to whip up some homemade sauce with it! The recipe ended up tasting a little sweeter than what I’m used to but, boy, it was delicious!
4 cups of tomatoes (rough estimate)
2 cloves of garlic (2 tsp of minced garlic)
2 tbsp. of extra virgin olive oil
1 tbsp. of oregano
1/2 tbsp. of parsley
1 tsp. of cornstarch
pinch of black pepper
1. First things first, you have to peel the tomatoes. I did this by cutting a small x at the base of each tomato and then I boiled each of them for one minute, removed them and quickly placed them in a bowl of ice water. The tomatoes should be ready to peel easily.
2. Once the tomatoes are peeled, place them in a blender and puree them until it becomes a smooth, even, texture.
3. Bring the puree to a boil over stovetop and stir frequently, once boiling, turn heat down and let simmer for 45 minutes, stirring frequently.
4. Now add in the whole carrot (you can cut it smaller) the carrot will absorb some of the acidic properties of the tomatoes.
5. You can now add in the olive oil, oregano, parsley, garlic, cornstarch and pepper.
6. Mix it up evenly and let it simmer still for 30 more minutes, again, stirring frequently.The sauce should begin to thicken over the course of the 30 minutes, if your finding that it is still a little runny, add another teaspoon of cornstarch.
7. Once the 30 minutes is up, the sauce is ready to enjoy over any type of dish.