With all of the excess tomatoes we decided to make our own pasta sauce! I found a great recipe on Allrecipes.com and we had almost all of the ingredients (minus the carrots and tomato paste). Most of the tomatoes were cherry tomatoes that we had a ton of from the garden. Ideally, you would want a fair amount of medium-sized tomatoes. The photograph below shows all of the ingredients needed for the pasta sauce.
First off, you need to blanch tomatoes by boiling the tomatoes for a minute or until they begin to peel. I found a trick online to cut an “X” into the bottom of the tomato peel prior to boiling. The peeling begins after just a minute and then use a slotted spoon to drop the peeling tomatoes into iced water.
Rest the tomatoes in the ice water until they are cool enough to handle. Then, because of the Xs in the bottom of the tomatoes, I squeezed all the good stuff out onto a cutting board and removed the seeds as best I could. Nate then chopped the tomatoes for the pasta sauce.
We received a Nutribullet as a wedding gift (Thanks Greg and Ann!) and used it to puree the tomatoes. Set aside two tomaoes to add into the pasta sauce later. In a large pot, 1 yellow onion (diced), 2 green bell peppers (diced), 2 carrots (chopped), and a whole lot of minced garlic was added to 2 T butter and 2 T olive oil. The vegetables were sauteed until the onion began to soften, about 5 minutes. The pureed tomatoes, chopped tomatoes, 1/4 cup chopped basil, 1/4 teaspoon Italian-style breadcrumbs, and a 1/4 cup red wine. I then added 2 bay leaves to the mixture and left out celery (we aren’t big fans of celery).
Bring the mixture to a boil, reduce the heat, cover, and allow the sauce to simmer for two hours. After simmering, add 2 Tablespoons to the sauce, which allows the sauce to thicken.
And voila! Yummy homemade pasta sauce from scratch.