Our garden is producing over abundantly this summer, and I have been looking for every excuse to use up our bumper crop of heirloom tomatoes (thanks to Ursula, Livermore’s Heirloom Aficionado!). I had all of the ingredients available from my summer and winter harvest for this Tomato Sauce, and the end result was amazing! This tomato sauce pairs beautifully with the soon to be released 2017 Cabernet Sauvignon, and the 2019 Chardonnay, enjoy! ~ Nancy Mueller, Charles R Marketeer
SUMMER GARDEN TOMATO SAUCE
10 pounds whole tomatoes
5 tablespoons olive oil
2 medium onions, chopped
10 cloves garlic, minced
2 tablespoon chopped fresh basil, or 1 1/2 teaspoons dried
2 tablespoon chopped fresh oregano, or 1 1/2 teaspoons dried
2 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried
3 teaspoons salt
1 teaspoon freshly ground pepper
Bring a large pot of water to a boil. Make a small X in the bottom of each tomato and drop into the boiling water until the skins are slightly loosened, 1 to 2 minutes. Peel tomatoes with a paring knife
Heat oil in a Dutch oven over medium heat and add onions and cook, stirring, until translucent, about 5 to 6 minutes. Add garlic and cook, stirring, for 1 to 2 minutes. Add the tomatoes and juice, basil, thyme, oregano, salt and pepper. Bring to a boil. Reduce heat to simmer and cook until thickened, stirring occasionally, 1 1/2 to 2hours. Taste and season with additional salt and pepper if needed.
With sweet tomatoes and garlic from the garden, no sugar is needed to cut the acidity. Cut the recipe in half if you don’t have 10 pounds of tomatoes, or double it if they are coming out of your ears!
