Eric's Tomato Sauce

Eric has made homemade tomato sauce a few times recently.   This recipe is a work in progress as it gets adapted a little bit each time.  You can adjust the amount of tomato paste & cooking time depending on how thick you want the sauce to be.  The pictures below are a thicker sauce.

 

Ingredients
1/2 C grated parmesan/romano cheese blend
15 basil leaves
5 cloves garlic, minced
1/4 C onion, diced
Heat 1 T olive oil.
1 T tomato paste (or more for thicker sauce)
10-12 whole peeled tomatoes (see bottom for how to peel tomatoes)
1 C red wine
1 dried oregano
S&P  

 

  Heat olive oil in pan. Combine garlic & onion. Saute for 2 minutes. Crush tomatoes, you can do this just by squeezing in your hand. Add tomatoes, fresh basil, tomato paste, oregano, red wine, cheese, salt & pepper. Simmer for 30-60 minutes depending on how thick you want the sauce to be.  

     We ate this a few weeks ago on our sausage & peppers and we are using it for our baked spaghetti tomorrow.  If you make a big batch of sauce you can freeze some for later use.   

 (above picture is a meat version of the sauce)

Tips on peeling tomatoes...  

 

1. Boil pot of water.
2. Place tomatoes in water for approximately 30 seconds.
3. Wait until tomatoes cool.
4. Core the potatoes by cutting the middle out with a knife & peel tomatoes with your hands.  When you cut the core out the skin will come off fairly easily.