Back in July, I wrote about our Tomato Insanity, a bumper crop of tomatoes from just two plants. I gave away sacks of tomatoes, made salad and salsa, and still they kept coming. An article from the University of Nebraska suggested I freeze tomatoes for cooking. And so I did.
This week, with my son and daughter-in-law coming for a post-holiday feed, I decided to make sauce.
Working with freezer tomatoes has one big positive. I used warm water from the tap to peel them – an amazingly quick and easy process. No boiling water, no scorched finger tips, virtually no mess.
Here is my recipe for spaghetti sauce:
One minced yellow onion
Three minced garlic cloves
2 TBSP olive oil
1 TBSP sea salt (or to taste)
1 TBSP mixed peppercorns
18-24 frozen tomatoes, diced and mashed
Water or red wine to just cover
Fresh basil to taste
Fresh oregano to taste
1/4 tsp nutmeg
In a soup pot, cook the onion in olive oil on medium heat until translucent (about 5 minutes). Add the garlic for about two minutes. Add the tomatoes, salt and spices, then the water or wine. Cook, stirring frequently and mashing tomatoes until you see a sauce-like consistency. Taste and adjust the salt and spices as needed. Allow the sauce to cool, then run it through the blender.
A basic but tasty sauce. I made some bison meatballs, some grain-free focaccia bread, and what seem to be called ‘zoodles’ – noodles from zucchini squash.
I added a salad, real pasta for the less adventurous – although everyone tried a zoodle – and there you have it. A non-traditional, post holiday meal from the garden.