September 28, 2011

Tomato Pasta Sauce

Can you believe that we are finally posting something again?!? Our excuses for the lack of cooking are summer, and 3 preganacys totalling 4 babies arriving between October and March. Anyone else find it difficult to cook when you are in the worst of morning sickness?

Here is something I've wanted to post forever. It's so much better than any store bought version, and super simple. I make huge baches and freeze the extra in either glass jars or ziplock baggies for all year round. Our Tomatoes haven't been has abundant this year, so I've taken advantage of store deals as well. When you don't have tomatoes from your garden I like the sweet Campari tomatoes from Cosco. Anything sweet works best.

Tomato Pasta Sauce
2 lbs tomatoes, chopped with their juices
3-8 tbsp olive oil (I know that's a large range. I tend to go light - maybe 4, but traditionally more is used.)
2 medium onions, chopped
3 cloves garlic, chopped
6 tbsp water
salt, pepper, basil

1. Heat oil in sauce pan, add onion and cool until translucent 5-8 minutes

I usually add red pepper flakes with the onion and oil because we like our sauce spicy.

2. Stir in tomatoes, their juices, water, and garlic.
3. Season with salt and pepper and add basil
4. Cook 30 minutes.

5. Puree - I use a hand puree tool, which is really ideal, but you could use a food processor. I discard the skins that get stuck in the blade as I go.

Now you are ready to toss with your favorite pasta, or freeze for later use. This is my 4 year olds absolute favorite. My 6 year old doesn't love tomato's but we tell him they fight cancer and he's willing to eat.

Enjoy!

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