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Freezer
Fresh Tomato Sauce
| 4 pounds tomatoes, cored
2 T extra virgin olive oil 1 large sweet onion, peeled and finely chopped 3 medium cloves garlic, peeled and minced ½ c dry white or red wine (optional) ¼ c tomato paste 2 bay leaves 1 t salt 1 t sugar 1/3 c chopped Italian parsley ¼ t on freshly ground black pepper Bring a large pot of water to a boil. Add a few tomatoes at a time. Time 30 to 60 seconds, or until skins begin to crack. Remove with a slotted spoon to a colander. Rinse briefly with cold water. When tomatoes are cool enough to handle, peel and cut in halves. Squeeze out seeds if desired. Chop tomatoes coarsely. In a large pan, heat olive oil over medium-low heat. Add onion and garlic. Cover and cook 10 minutes. Add wine and cook, uncovered, until reduced by half. Add chopped tomatoes, tomato paste, bay leaves, salt and sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, 40 to 60 minutes, until sauce has thickened and concentrated. Stir in parsley and pepper. Let cool and ladle into freezer containers, leaving about 3/4 inch headspace. Cover and freeze. Makes about 5 cups. NOTE: Thaw before using. Add seasonings
as desired — Italian seasonings for a pizza or pasta sauce or to top cooked
spaghetti squash or other vegetables; ground cumin and diced green chilies
for a sauce for burritos, enchiladas or taco salad; a little cream and
chopped dill for a tomato cream sauce for pasta or seafood, etc. — From
CeCe Sullivan, Seattle Times.
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