This is my go-to tomato sauce recipe, especially in the summer. Minimal processing means bright, fresh, juicy flavors. Just throw everything into the pot, puree and pretty quickly you have some top-quality sauce to use on pasta, pizza, dipping bread and veggies—just about any place. Since I had nearly 30 pounds of tomatoes to do something with, I tripled the recipe and canned it. Hopefully it’ll last until next summer!
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Time: 5 minutes active; as much as 2 1/2 hours total (depending on how thick you like your sauce)
3 pounds tomatoes, quartered
3 tablespoons herbs, roughly chopped (I used basil, sage, thyme and oregano)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1. Heat a large pot over medium heat. Add tomatoes, herbs and extra virgin olive oil. Cook until liquids overtake the solids and come to a boil, about 10 to 15 minutes.
2. Take off heat and let cool slightly. Add salt and puree with a hand blender or in a food processor or blender. Be careful with hot liquids! Can, freeze or use immediately.
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.