A friend and reader on our new Facebook page asked about what to do with ALL the tomatoes her garden was producing. You can certainly freeze tomatoes, make salsa, eat salads and oven dry them. But when time is of the essence, and you happen to be hungry, nothing is better than a quick tomato sauce.
The heat has been strong for San Diego and many of our tomatoes have been splitting. This evening Papa Bird strapped baby on with his favorite carrier (an Ocah mei tai Didymos Indio wrap conversion, for those that are into Babywearing) and picked at least a dozen tomatoes. I was busy pasteurizing milk, switching out the kefir and starting cheese. I had spinach and ricotta ravioli that my sister gave me when she cleaned out her freezer before moving to Portland. That plus this recipe was about all I had time for.
Quick Tomato Sauce Recipe
- 1/2 large sweet onion
- 1 carrot
- 2 cloves of garlic, crushed
- salt and pepper
- 4-5 large tomatoes, roughly chopped
- splash of red wine (optional)
- fresh herbs, such as basil
Saute the onion and carrot in a pan with olive oil and salt and pepper. When soft, add the garlic, then the tomatoes. Let them cook down a little. If you add wine, make sure the alcohol cooks out totally. Simmer for about 10 minutes. If it’s soupy, don’t cover. If it’s on the dry side, keep covered.
I love how the center of this tomato looks!