Tag Archives: garden tomatoes

Amazing Spaghetti Sauce

Summer has officially come to an end, but tomatoes are still coming off the vines and making their way into my kitchen.  Thanks to gifts from my mom and my aunt, I had a huge pile of tomatoes that needed to be used right away.  I decided to take a cue from my friend Valerie and cook these babies down into spaghetti sauce.

I have no idea what kind of tomatoes these were; there were several different varieties.  I started with a huge bowl, I would guess at least three or four pounds of tomatoes total and was hoping to end up with enough sauce for a couple of dinners. Alas…it only made enough for one amazing batch because it was so good we all had to have another helping!  Turns out tomatoes reduce in volume quite a bit when you cook them for an hour or two.

Seriously some of the best spaghetti I have ever made.

Amazing Spaghetti Sauce

3-4 pounds garden tomatoes, mixed variety
1 onion, chopped
8-10 cloves garlic, coarsely chopped
1 tbsp. olive oil
1/2 cup water
1 tbsp. Italian seasoning
1 pound hot Italian sausage
Salt & pepper
1 pound spaghetti

Bring a pot of water to a boil.  Score the bottom of each tomato with a knife.  Put the tomatoes in the pot of water (you may have to do this in two or three batches).  Cook for 1 minute until skin starts to peel.  Remove tomatoes and rinse with cool water, or submerge in a bowl of cool water.  When cool enough to handle, remove skin and stems.  Cut into large chunks and put in a large pot (I used the same one I used for blanching the tomatoes).

Tomatoes all ready to fulfill their destiny.

Add onion, garlic, Italian seasoning, olive oil and water.  Bring to a boil and then reduce heat to medium or medium low.  Simmer uncovered for 1-2 hours, stirring occasionally, until tomatoes have reduced down and sauce has thickened to the consistency you like.  In a separate skillet, cook Italian sausage.  Add to sauce.  Let it cook and mingle with the tomatoes for 15-20 minutes.  Taste for seasoning and add salt & pepper as needed.  I added about two teaspoons of salt and a teaspoon of pepper to mine.  Do not add salt until after you add the sausage and taste the sauce, since most sausage has some salt in it already.

Amazing Spaghetti Sauce. Ready to mingle with some pasta.  You can see on the sides of the pan how much the sauce has cooked down.  Yummy concentrated flavor.

Cook pasta until tender.  Drain and smother with sauce.  Prepare yourself for many yummy noises.

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Tomato Basil Benedict

In my continuing saga of breakfast for any meal of the day, I present to you Tomato Basil Benedict.  This is just about as simple as it gets, but when you have good ingredients sometimes you just don’t need to fancy it up much to make it taste amazing.

One of my friends in the midwest told me it had been so hot there this summer that all of the tomatoes had burned up.  How sad is that?!  Here, it was so chilly and wet the first part of the summer we are just now starting to see ripe tomatoes from the garden and farmers market.  And I’m so happy they’re here!  I used small “early girl” tomatoes for this, but any fresh garden tomato will do.

Tomato Basil Benedict

Tomato Basil  Benedict

English muffin
Garden tomatoes, sliced
2 eggs
1 tbsp fresh basil leaves, sliced
Salt & pepper

Bring salted water to a low boil in a small sauce pan or skillet.  Gently slip the eggs in the water and cover with a lid.  Put the muffin in the toaster and press down the lever.  When they pop up, check your eggs.  They should be just about done.  Arrange your muffin on a plate, top with tomatoes and sprinkle with some salt and pepper.  Gently remove the eggs from the water with a slotted spoon or spatula (drain well) and place on top of the tomatoes.  Scatter the basil on top and eat!

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