I carefully measured out 1 kg of tomatoes and gleefully chuckled to myself. "I've made a significant dent! Ha, take THAT!" Just out of curiosity, I wandered outside with my handy basket to relieve the plants of the one or two ripe ones that I knew would be waiting for me. I stood there, staring with utter disbelief and more than a little despair. I went back inside with over a kilo of freshly picked tomatoes. So much for my dent!
I decided to make pasta sauce, as I had cleared a little space in the freezer. Since I preserved tomatoes yesterday (no post on that. not quite sure how they turned out yet), I simply couldn't bear the idea of blanching and peeling more tomatoes today, so I cut them in half and tossed them on a tray. Then inspiration struck...
|I quartered 2 onions and nestled some sprigs of thyme and some bay leaves among the veggies. I drizzled the whole thing with olive oil and sprinkled it with mixed herbs and coarsely ground salt.|
|I love beautiful looking food - it looked so pretty. I popped it in the oven at 150 Celsius for about an hour.|
|After I did a few rounds of my knitting, I went outside and picked a bunch of basil and oregano. I chopped it up and left it in a bowl, ready to use.|
|After an hour in the oven - it smelled incredible!|
|Using a slotted spoon, remove the tomatoes and onions (throw out the herbs) and put them in a food processor and whizz up until it's a consistency you like for pasta sauce.|
|In another pan, with a couple of tablespoons of olive oil, saute some crushed garlic until it's fragrant.|
|Simmer for about 20 minutes to thicken it. I could have let it simmer longer, but I wanted it to be a little bit liquidy, as I planned to freeze it. It is also imperative that you test it with fresh bread. Do not burn your tongue (as I may have.)|
|Put in container and let cool. All ready to freeze for up to 4 months.|
When I use it for pasta, I'll probably throw in some spinach, mushrooms and mince meat to bulk it up a bit (the meat will add to the points value though.)
As I have said many times, I've got an abundance of tomatoes, so I've already planned for the next time I make it - I will roast it with a head of garlic (wrapping the cloves in tin foil so they don't stew in the juices that come out of the veges) and a red capsicum (I was a bit disappointed to find that I did have one in the fridge that I could have used today.) Yum!
I've already had dinner tonight, but the thought of my pasta sauce is making my tummy rumble again!