Today's recipe uses an abundance of garden tomatoes to make a homemade fresh tomato sauce.
6 cups chopped fresh tomatoes
1 cup of 1/4-1/2-inch diced carrot
1 cup of 1/4-1/2-inch diced celery
1 cup of 1/4-1/2-inch diced onion
1 tsp dried oregano
1 tsp dried basil
2 large mined garlic cloves
1/2 6 oz can of tomato paste
Start by cutting an "X" into the bottom of each tomato.
Boil a large pot of water, and add in a couple of tomatoes at a time, blanching for 20 to 30 seconds each.
Scoop out the blanched tomatoes, and place them into large ice water bath to cool down.
Once cooled, drain the tomatoes well from the ice bath, cut the stem from each, and peel.
Next, roughly chop all the tomatoes, and add them to a large mixing bowl.
Saute 1 cup each of 1/4 to 1/2-inch diced carrot, celery and onion in a little bit of olive oil.
Add in two large minced garlic cloves, one teaspoon of dried oregano and one teaspoon of dried basil.
Saute for about a minute, turn up the heat, and add the roughly chopped tomatoes, allowing them to cook down a bit.
After the sauce has cooked for around 10 minutes, add in half of a six ounce can of tomato paste, and cook for another 10 minutes.
Finally, try serving up the sauce over pasta with some grated Parmesan cheese.