It’s late summer, there’s an over-abundance of tomatoes and ample time because…you know why. What a better time to take some of those delicious tomatoes and make them into a pasta sauce. Here’s my highly unscientific and vague recipe.
Ingredients:
* Tomatoes
* Onions (2)
* Garlic (few cloves)
* Dry whole chilis
* rushed red pepper
* Bay leafs
* Dry oregano
* Fresh basil
* Salt & Pepper
Recipe:
- Dice up 2 onions and mince a bunch of garlic
- Cover the bottom of a pan in olive oil (1/3-1/2 cup). Heat up olive oil and put the onions in. Cook until they get transparent.
- Put in the minced garlic. Cook for a few minutes.
- Transfer the onion, garlic, oil to a slow cooker.
- Wash the tomatoes
- Core the tomatoes and cut a little plus/cross on the butt end
- Blanche the tomatoes. (ways of blanching the tomatoes)
- Peel the tomatoes, putting the peeled ones in a large bowl.
- Salt the tomatoes in the bowl and let them rest for a few minutes
- Pour the water/juice from the bowl. Mix the tomatoes again. If more water/juice comes out power it out again. Repeat a few times.
- Chunk the peeled tomatoes and add them to the slow cooker.
- Salt and pepper to taste
- Let the tomatoes cook for an hour or 2 in the slow cooker.
- Use a hand blender to puree the tomatoes (I also tried running them trough a meat grinder attachment for a Kitchen Aid which worked too. Hand blender is easier to clean and works faster) (You can probably just use a regular blender too)
- Add a couple of chilis and bay leaves once the tomatoes are blended (or don’t if you don’t like the heat).
- Add more salt and pepper if needed. Add your oregano
- Leave in the slow cooker until you get the consistency you want
- 10-15 minutes before you eat the sauce drop in the fresh basil
Pro Tip, the sauce in good on pasta or pizza or jared for later
A way more detailed write up of how to do this
Shoutout to the real OG that does it right:
