I love this chunky flavorful garden tomato sauce over pasta and over spaghetti squash. I use my own tomatoes or tomatoes from my bi-weekly veg co-op, and other fresh veggies from the garden. Out of season, I use my home-canned crushed tomatoes and veggies I have frozen just for this purpose. (And in a pinch, grocery store canned tomatoes and veggies will work, too!)
GARDEN POMODORO (TOMATO) SAUCE
Ingredients
- 2-3 Tbs olive oil
- 1-2 cloves garlic, minced
- 2 medium onions, minced
- 2-3 bell peppers, small dice (I like to mix colors)
- 8-10 plum tomatoes, coarsely chopped (or about 1.5 pints canned, diced or crushed tomatoes)
Sauté all the veggies except the tomatoes in olive oil til they are soft and have released all their flavors into the oil. This takes a little time, so be patient - there's nothing like burnt garlic to spoil a sauce!
Add the tomatoes, and simmer at least 20 minutes for the flavors to blend. If your tomatoes are extra juicy, simmer longer so the juices evaporate a bit and the flavors concentrate. Canned tomatoes can be unpredictable, so simmer til the consistency is pleasing.
Tonight, we are having this over spaghetti squash, with a good shaving of Parmesan cheese and a crusty loaf on the side!
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