Fresh Tomato Sauce
Makes 2 cups Serves 4
By the late summer, Momma Videccia would gather up about 200
lbs. of Roma tomatoes from a local farmer in the area and whip up enough sauce
to last all winter long. This recipe below is a modified version of her large
tomato sauce recipe. When I had my own garden, I would use her original recipe
and supplement the number of tomatoes from my local farmer too. She taught me
to only made this when tomatoes were at their peak—sweet and juicy. With its
chunky texture and vibrant flavor, it's perfect over pasta or on pizza. Whether
from your garden or the store, savor those tomatoes while they shine!
Ingredients
3 pounds Roma
tomatoes
2 tablespoons
extra-virgin olive oil
⅓ cup finely
minced onion
2 large garlic
cloves, finely minced
½ teaspoon sea
salt
Freshly ground
black pepper
1 tablespoon
tomato paste
2 teaspoons Red
Wine vinegar
1 tablespoon
cane sugar
1 tablespoon dried
oregano
1 sprig fresh basil or 1 tablespoon dried
Instructions
Slice the tomatoes in half and scoop out the seeds.
Heat the olive oil in a medium pot over low heat. Add the onion,
garlic, salt, and a few grinds of pepper and cook for 8 minutes, stirring
often. You want the onions to be caramelized to give the sauce flavor.
Add tomatoes, tomato paste, vinegar, cane sugar, oregano,
and basil. Cover and simmer over low heat for 30 minutes, stirring
occasionally. Remove and season to taste. I then transfer to the crockpot and
cook on low heat for about 6 hours. Gives the sauce more depth and flavor.
Momma Videccia would can the sauce up in jars and store them
in the cold pantry to use all winter long. She was an amazing cook and canner.
Loved learning from her.
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Sauces, Kilbride, Potpourri of Frugality, Homemade, Do it
yourself
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