Between the CSA (Community Supported Agriculture) and our own garden, we have had a surplus of tomatoes.
So this past week when we were plum full of veggies I decided to make tomato sauce.
What better way to get an assortment of vegetables into your children then through tomato sauce (something that can go on anything from spaghetti, "meatball" subs, to stromboli).
I started out with this
I know that looks like A LOT of produce we ended up using:
3 summer squash
2 patty pan squash
2 vidalia onions
3 bell peppers
5 cloves of garlic
1 bag of spinach
It goes without saying, at least in our house, that the produce was all organic.
After I got everything chopped up (no need for pretty pieces as it will all be blended in the end) I began sauteing everything but the spinach and tomatoes. For me this gives the vegetables another layer of flavor.
Man does that look good in the pan. The colors are beautiful and the smell was out of this world. I didn't use any seasonings just a tablespoon or two of olive oil for the pan.
After about 10 minutes everything had a nice brown caramelized color to it.
I added the vegetables, my vast quantity of tomatoes, and 2 tablespoons of sugar to a stock pot and simmered on low while covered.
After about 20 minutes, although times can very depending on the stove, my veggies had cooked down enough that I could add my spinach.
I let the veggies simmer some more to wilt the spinach and then I let this tomato perfection cool.
It takes a REALLY long time for this to cool off, for me it was overnight.
The next day I blended everything down and canned it
You will notice that I didn't include any spices (not even pepper or salt). The reasoning for this is that I prefer to season the sauce based upon the meal I am serving. For example I may want red pepper flakes in one batch for some "meatball" subs (no real meat for me) but for spaghetti I might just want some pepper, salt, and Italian seasoning.
By leaving it plain you can do a variety of things and allows for lots of experimentation.
I have made this sauce once before and had some different veggies (i.e. zucchini which was missing from this batch).
I encourage you to put anything in that you think will taste good. This is a great way to make some super powered sauce.
I will feature this sauce next week in my eggplant parmesan...which I promise will delight and have you never thinking chicken was supposed to be in this dish.
For a great Stonyfield "Summer Pack" check out This Mama Cook's
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