Fresh Tomato Pasta Sauce
Mild and fresh, it's completely different than the stuff in cans and jars. Special enough to serve when friends are over.
6 lb. tomatoes – about 18 medium
Dip in boiling water for 20 seconds, remove skins, remove stem ends and cores and chop. Put in large pot.
2 tbsp. sugar
2 tsp. dried oregano, crushed
2 tsp. dried thyme, crushed
2 tsp. salt
1/4 tsp. pepper
1 or 2 bay leaves
Combine all in the pot with the tomatoes and bring to a gentle boil. Uncover and simmer gently for 2 hours. Remove the bay leaves.
3/4 to 1 lb. ground meat – any combination of chicken, pork, beef, veal.
You could also just chop some chicken up, whatever you like
2 cup chopped onion
1/2 cup chopped green pepper
2 tsp. minced garlic
Cook meat mixture in skillet until meat is brown and onion and green pepper are tender. Drain off any excess fat. Add meat to tomato and heat through.
Notes:
* Fresh pasta makes it special
* You could add 1 or 2 cans of tomato paste at the end if you like a redder, thicker appearance. This sauce is naturally quite pale.
* Vary seasonings to taste
* Combine any variety of tomatoes
* Double for a big crowd.
* When tomatoes are in season, freeze a big batch and have it another day -- reheats very well.
6 lb. tomatoes – about 18 medium
Dip in boiling water for 20 seconds, remove skins, remove stem ends and cores and chop. Put in large pot.
2 tbsp. sugar
2 tsp. dried oregano, crushed
2 tsp. dried thyme, crushed
2 tsp. salt
1/4 tsp. pepper
1 or 2 bay leaves
Combine all in the pot with the tomatoes and bring to a gentle boil. Uncover and simmer gently for 2 hours. Remove the bay leaves.
3/4 to 1 lb. ground meat – any combination of chicken, pork, beef, veal.
You could also just chop some chicken up, whatever you like
2 cup chopped onion
1/2 cup chopped green pepper
2 tsp. minced garlic
Cook meat mixture in skillet until meat is brown and onion and green pepper are tender. Drain off any excess fat. Add meat to tomato and heat through.
Notes:
* Fresh pasta makes it special
* You could add 1 or 2 cans of tomato paste at the end if you like a redder, thicker appearance. This sauce is naturally quite pale.
* Vary seasonings to taste
* Combine any variety of tomatoes
* Double for a big crowd.
* When tomatoes are in season, freeze a big batch and have it another day -- reheats very well.