Fresh tomato sauce

Olive oil, and a whole head of garlic.  A pan full of tomatoes — cherry and full-size — which I didn’t bother to peel.  Salt and pepper.

I added a can of tomato paste to thicken it up, and ran it through the VitaMix to make the skins disappear.  In went a very large handful of chopped basil. 

It had a lovely, fresh flavor.  The skins were undetectable.  Even though the tomatoes weren’t all top-notch (some were tasteless, a couple weren’t quite ripe), the end product was.

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