Spaghetti. With meatballs. And garlic bread. That’s undoubtedly our favorite meal here at Feaston. We shopped around at the store for our favorite pasta sauce and we generally buy this brand. But lately, our loyalty has switched to a new brand: our own.
With the abundance of tomatoes from our backyard garden we have been making huge soup pots full of sauce, then bagging and freezing it. The plan? Crack them open for some fresh garden taste once winter rolls around.
Check out the jump for our secret Internet-only recipe.
Right up front: Roma tomatoes make the best sauce. Though we frequently mix in beefsteaks and just about any other tomato we have on hand, Romas have skins that slip of easily, fewer seeds and lots of “meat” that makes all the chopping worthwhile.
Here is what you need:
- Five pounds of tomatoes
- 6 oz can of tomato paste
- One LARGE green pepper, diced finely
- One LARGE onion, diced finely
- 1 cup diced carrots
- Two to three cloves of garlic, chopped
- Three stalks of celery
- Salt, pepper, basil, oregano, rosemary, all added to taste
- Olive oil
Roll up your sleeves and boil a pot of water, because it’s time to peel tomatoes. Once your water is boiling, briefly (about five to 10 second) dunk the tomatoes into the water and pull them out. This loosens up the skins for easy peeling. To peel them, make a shallow cut around the tomato and slide off the skins (just like we did with the peaches).
Slice them in half and remove the seeds, guts and core. For Roma tomatoes, you simply slice them in half, remove the core and the rest just slides out. For beefsteaks, you cut them in half and squeeze the crap out of them. Dice and set aside.
Not gonna lie, this process can take a little bit, so you might want to grab a seat and some paper towels. We have been known to squirt seeds a good distance. So … be careful (and grab some goggles?).
Next, grab your largest pot, preferably a soup pot. Ours is 12 quarts and works excellent. In it, saute garlic in olive oil. After a few minutes throw in your celery, carrots, onion and pepper. Let that go until tender. Once that’s cookin’, throw in your tomatoes and paste. Salt and pepper as you go along.
ATTENTION: SECRET COOKING METHOD AHEAD.
Before you add the tomato paste. Try this. Scrape the entire can into a small mixing bowl. Add 1/2 cup white wine and whisk it into a thick liquid. The taste is frickin’ awesome. Add it to the pot, along with your herbs to taste. We like to get heavy handed with the rosemary.
Simmer for 1 to 2 hours.
Bag the sauce in quart-sized freezer bags and, well, freeze them. We’re working on a tomato sauce wall.