Tomato season is starting to wind down here. A few weeks ago, I had the half assed idea of making tomato sauce to freeze, so I could still enjoy locally grown food over the winter. Great idea, misses something in the execution. You'll see.
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The tomatoes. A combination of from my garden and the farmers market.
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Onion, garlic, green bell pepper and carrots. Yes, carrots. My mom made a recipe for Bolognase sauce a few years ago that used carrots as part of the base. Ever since then I've used them in tomato sauce and tomato soup. They add a different dimension of flavor to your dish.
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With the tomatoes added. I used the box grater method, which is why it looks pureed.
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After I added parsley and basil from my garden.
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Pureed using my immersion blender.
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LOOK AT THE SAUCE! LOOK AT IT!!!
The more astute of you have figured out why there is none in my freezer currently.
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It turns out I made just enough for one lasagna. It was a great one. Feta cheese mixed with the ricotta, freshly made sauce, Italian sausage. We had leftovers for three days.
But it's gone now.
And I am sad.
Submitted to Grow Your Own.
2 comments:
Well, even if you didn't have enough to freeze, it still sounds like your sauce turned out delicious!
My mom taught me to use carrots in my tomato sauce too. It gives it a bit of sweetness that goes nicely against the tomatoes.
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