We have been harvesting tomatoes galore lately, despite using it in all the dishes and salads I could think of. I still have plenty them sitting in the fridge. Since A likes pasta a lot, I decided to make a batch of homemade pasta sauce with homegrown tomatoes and herbs for him.
The taste of naturally ripened tomatoes is simply delectable, nothing shop-bought could match, not even the organic ones!
I am going to make some homemade pasta and pizza for my baby soon!
3 lb Naturally ripened tomatoes (Mine is Roma)
1 Medium Onion Chopped
1 whole head of garlic Minced
1 Cup Basil Minced
1/4 Cup Parsley Minced
1/4 Cup of Organic Heinz Ketchup
1/4 Cup of Olive Oil
1 tbsp Organic Italian Seasoning
1 1/2 tsp Salt
Sugar to taste
1. In a cooking pot, preferable ceramic/clay/glass. Heat up olive oil, stir fry the garlic and onion until onion turn translucent and fragrance. Add 1 tbsp of Italian seasoning and minced basil and parsley, stir and cook for few minutes.
2. Chopped tomatoes and blend into tomato paste using a food processor.
3. Add the tomato paste into pot, bring to rolling boil and turn to medium low and cook for 1 hour. After 1 hour, add ketchup, salt and sugar, continue cooking for another hour or until thickened.
4. You can also blend the sauce again with handheld blender if you prefer your sauce to be smoother.
5. Let cold before bottling, it shall stay in the refrigerator for 2-3 weeks, and if one has canning facility, and canned these sauce accordingly, it should stays in the pantry for up to 1 year.