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There are many brand name versions of this in the “canned
crushed/chopped tomatoes” section. I use this as a base for soups, slow-cooker
meals, pasta sauces – anything requiring a tomato base. It adds so much flavor,
with very little effort!
A large amount of tomatoes
Garlic
Basil and/or oregano
Get a nice big pot of water boiling, a sharp knife, a
slotted spoon or tongs, a big empty bowl, and have your garbage handy. For each
tomato, score the outside with 3 or 4 quick slashes stem to stern. Toss it in
the boiling water, give it 15 to 30 seconds, then pull it out. As soon as you
can without causing 3rd degree burns, pull the skins off and toss
them. Pile the naked maters in the bowl to cool.
When you are done, take your naked maters and remove the
stems. Roughly chop them. Toss the water from the pot, and refill it with the
chopped tomatoes. Here’s where it gets “dicey” (heehee – see what I did
there?). Smash and chop a large amount of garlic. How much will depend on how
many tomatoes you are doing and how much you like garlic. We like A LOT. Better
too much than too little, in my book. Toss it in with the tomatoes.
Now, I prefer basil, but will use oregano if it’s all I
have, or sometimes blend them. Same rules apply as the garlic; you are going to
have to eyeball the amount. The mixture in the pot should look like chunky
tomato sauce, with the little flecks of white and green. Purdy, ain’t it?
Heat the mixture to a simmer and let it go for 15 minutes or
so, just to soften the tomatoes some and blend the flavors. Pull it off the
stove and let it cool. Jar it up. I use old spaghetti sauce jars and you will
find it “measured” this way in my recipes. My batches usually make 6 or 7 jars
at a time. I usually try to make a few batches all at once and freeze it. If
you do this, remember not to fill the jars all the way up, or all your hard
work will be ruined when the jars explode in the freezer!
Just as an aside – some of the canned versions have olive
oil included or salt and pepper. I have done this, and it is good, but I find
the sauce more versatile if I leave it out and just add it to any recipe that
needs it on its own.
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