So, this reminded me I forgot to note my red sauce here (made September 4). Being a non-tomato year, this year's version includes all sorts of garden vegetables and only a few tomatoes.
It wasn't really a recipe: I threw what I grew in the pot and cooked it down.
A bit more detail: I put all the vegetables I needed to use up on the counter and a pot on the stove. To the pot, I added onions, garlic, and olive oil and sauteed a bit. Then I started adding more vegetables to the pot. Being lazy in the kitchen, I skipped peeling the tomatoes and peppers and added these whole or halved. I added purple, pink, red and orange tomatoes, beefsteak, romas and cherries. (I figured the Sungolds would sweeten it up like adding sugar.) I added red and green peppers. Plus lots of carrots and summer squash. After simmering a long time, I pulled out the tomato skins, pureed everything, poured it into baggies and froze them.
Would be nice if I get enough early fall tomatoes to make another batch soon. I really enjoy having my own garden red sauce after the fresh garden vegetables are gone. It makes great pizza sauce. And there's nothing like a little compliment here and there from a teenager!
© Skippy's Vegetable Garden
It looks just yummie Kathy!
ReplyDeleteTyra
TYRA'S GARDEN, Boost up your immune system
Oh, how I hate the pre-boiling/ peeling part of making sauce. I shall try your skins-on method next summer!
ReplyDeleteI made two yummy batches this year--but the tomatoes came from farmers' markets since mine did so poorly.
I think I'll buy some farmers market tomatoes tomorrow! Good idea.
ReplyDeleteEvening, referred to your tomato sauce from last year and have been able to produce 8 bags of sauce so far. Thought my tommos were not going to produce, but they spurred into action despite the lack of sun; for those that were almost there, I picked and used the ripening banana trick. Hey Presto! red tomatoes within days. Am greatly pleased as the squash section didn't do much. Am going to do another batch tommorrow from the Roma Plum I grew for this purpose, going to roast with olive oile,garlic and basil. This hopefully will intensify the flavour for a roasted tomato soup to eat and freeze.
ReplyDeleteAmeager for the taste of the plot/garden in the weeks to come.
Marian(LondonUK)
Wow, it looks amazing! I'm always scared to just start throwing things together, but I guess I should try it.
ReplyDeleteI like the saying, "What grows together, goes together".
ReplyDelete(except beets or beans - I wouldn't add them to the red sauce)
(or cabbage or broccoli or melons...)
wow, that looks delicious. You can't buy sauce like that!
ReplyDeleteI've attempted to make sauce once. It was SO laborious. I'm totally trying this method though. I have way more tomatoes than I know what to do with.
ReplyDeleteThanks Kathy!
I do enjoy your garden, very tasty and beautiful! If only my garden could be as lovely as yours!
ReplyDeleteYour sauce looks so good. I just used your red sauce recipe from last year recently, even put a few purple calabash in :-)
ReplyDeleteYum! That looks delicious....AND easy...you're talking my language!
ReplyDeleteI bet boiling the skins adds flavor to the sauce too.
ReplyDelete