This summer I think I became so sick of tomatoes that I actually started liking them. For years these little buggers would cause me nothing but stomach aches and acid reflux. Now that I know how to control my insides a little better, I’ve almost taken a liking to tomatoes. I’m not going to start eating them in slices like my mother would (love you, mom) but I can tolerate them in sauces, on pizzas and in salads.
The roommate’s dad helped her plant her garden. She thinks he may have confused her with her sister, who adores tomatoes. Neither Cat nor I are in love with them, but we sure do like making our own use of them. On Sunday morning, I walked out to the garden, picked everything I saw that was red and threw it all into a pot.
Honestly, I still don’t know how to can. I don’t have one of those fancy canning pots like my grandmother, but I think this will work just fine. The recipe is simple and basic, and I can’t wait to toss this on some noodles and call it dinner.
Homemade Tomato Sauce
- 4 lbs of tomatoes, your choice
- 1/4 c. red wine
- 3 tbsp. olive oil
- fresh basil
- fresh oregano
- Slice your tomatoes.
- Place into a food processor.
- Add to pot.
- Add all the other ingredients.
- Slow cook it until it tastes mighty fine.
It’s easy and most importantly – delicious. Also, a pinch of sugar was suggested by a friend. I didn’t do that, but have it, my friends.