I know, I know, more tomatoes. As I'm typing this post I looked down to the front garden from my office window and could see hundreds more waiting to be picked.
I plan on using some of these jars of homemade sauce to make lasagna and spaghetti with turkey meatballs, plus it's great on it's own over pasta.
This recipe makes 6 24oz jars of pasta sauce.
- 12 cups of small heirloom tomatoes (red) – sliced in half
- 2 tbs chopped garlic
- 2 yellow onions – diced
- 2 tbs extra-virgin olive oil
- 1 cup red wine
- 2 6oz cans of tomato paste
- 1/2 cup fresh parsley – roughly chopped
- 1/2 cup fresh basil – chiffonade
- 2 tbs dried thyme (I was out of fresh but would normally use that)
- 2 tbs dried oregano (again I was out of fresh)
- large pinch of salt & pepper
Over high heat in a large pot cook the onions and garlic with the olive oil until the onions have softened.
Add the tomatoes, and then the red wine and stir occasionally until the tomatoes have softened.
Spoon in the tomato paste with a teaspoon (it makes it easier to combine in small amounts) and stir frequently until completely combined.
Using an immersion blender, blend the sauce. Not too much though, you still want some of the chunky tomato and onion pieces.
Add the basil, parsley, thyme, oregano and salt and pepper. Reduce to a simmer for about 2-3 hours stirring occasionally.
Spoon the pasta sauce into the jars and leave on the counter to cool before adding the lids and freezing.
Tip: The Ball canning jars have a fill line on the top of the jar for freezing, so use that as a guide.
Defrosting: I defrost one jar at a time – 3 minutes on 50% power, then stir and 1 minute at a time after that on 100% power stirring after each minute.