Well, I'm happy to announce that the time has come and they are getting ripe faster than we can eat or sell them. So, my thoughts have already turned to how I can use/preserve the abundance. Last year, I wrote a blog entry about how I froze the excess tomatoes we had.
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 to 1 teaspoon red pepper flakes (I used Aleppo)
3 cups fresh tomatoes that have been run through the food processor
1 teaspoon sugar (optional)
Salt and Pepper to taste.
Heat the oil in a dutch oven or other heavy pan. Saute the onion in the oil until opaque. Add the garlic and cook about 30 seconds. Add the oregano, basil, pepper flakes and tomatoes. Turn heat to medium and cook until some of the juice has evaporated. Turn heat to low and continue cooking until desired consistency. Add salt and pepper to taste. Add sugar, if desired, and cook a couple more minutes.
Here's a picture of my homemade spaghetti sauce.
It was so easy and turned out so tasty. I am surprised at how much better I like it than the jarred kinds I have always used in the past! Also, all the ingredients in this recipe were grown in our garden (except olive oil, sugar, salt and pepper, of course).
I will be using this sauce tomorrow for dinner. However, my plan is to use a lot of our fresh tomatoes in this recipe, then freeze the sauce in pint-sized units so we can enjoy it all winter.