Tomato Sauce

In Minnesota we tend to love tomatoes and we also tend to overplant tomatoes resulting in a huge excess of them. Making tomato sauce to can in glass jars for use during the long winter is a perfect solution to save the fruits of your garden and it tastes better than anything you can find in a store. Your recipes will thank you later for your effort in the late summer months.

Tomato Sauce

American, Side
  • 12 medium size tomatoes
  • 1 1/2 tbsp olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, chopped
  • 1 large green pepper, seeded and chopped
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried leaf basil, crumbled (or 1 1/2 tbs fresh basil, crumbled)
  • 1/2 tsp dried leaf oregano, crumbled
  • 1 tbsp minced fresh parsley
  • Peel and core tomatoes, quarter and chop coarsely if you wish. Heat oil in heavy kettle or dutch oven. Add onion, garlic and pepper. Cook and stir over medium heat just until vegetables are soft, but not brown. Add tomatoes, salt, pepper, basil and oregano to kettle. Cook, stirring occasionally over low to medium heat about 1 hour or until sauce is thickened as you like it. Taste for seasoning, adjust as you wish. Stir in parsley. Cool. Fill either boilable bags if you have a bag sealer or plastic containers with snap-on lids. Freeze just the amount needed for a meal so you can use it while frozen.

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