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Harvest time is coming, or maybe it’s upon us, either way, our tomato growing experiment this year yielded so many tomatoes it is overwhelming. Well, what better way to use up tons of tomatoes than to make tomato sauce? This weekend we did just that. Even though this is the lazy man’s recipe, it still requires a lot of cutting up of the ingredients, if you’re feeling especially lazy, a food processor should serve you well.
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What you’ll need:
- 2 lbs or so worth of tomatoes
- 1 onion diced; we used white but yellow or vidalia would also be good
- 2 cloves chopped garlic; we used pre-chopped stuff
- a hot pepper or two diced (optional); remove the pith if you’re weak
- a bunch of fresh herbs (dried is okay) chopped; we used basil, rosemary, thyme, and oregano
- some olive oil and butter
Dump the onion, garlic and hot pepper(s) into a large sauce pan with some butter and olive oil and sauteé over high heat stirring often until the onion begins to caramelize. We used a somewhat ripe Anaheim pepper from the garden and when that was deemed not nearly hot enough we also added an unripe Cayenne to balance it out.
Most instructions for tomato sauce will tell you to peel and de-seed the tomatoes. However, since this is the Lazy Man’s Marinara recipe, don’t bother with that. We didn’t. Just cut the tomatoes up and add them to the sauce pan once the onions are ready. You should add the herbs now as well.
Stir it all up and bring your sauce to a low boil.
Simmer over medium-low heat stirring occasionally until the sauce thickens; 10 – 20 minutes.
Once the sauce has thickened to your liking remove it from the heat. Let it sit and cool, partially covered for 20 minutes.
Send your sauce through a food processor or blender. This will take care of those pesky skins and seeds we didn’t bother with earlier.
Season to taste with salt and pepper and you’re done.
This makes a decent sauce that’s great on pasta. Or add it to more involved recipes.
