This is so easy to do that I almost talked myself out of posting this, but I always use my own recipe for tomato sauce in the summer when I have tons of fresh tomatoes available. It is great to use on pasta, fish, or vegetables. Tonight I poured it over baked cod and wilted spinach. All I do is place about 5 large tomatoes in boiling water for minute to remove the skins with ease, and I chop and core them. In a skillet I saute 2 large onions in olive oil, add 4 cloves garlic, 5 chopped basil leaves, salt, 2 tablespoons of honey, and one can of tomato sauce. Simmer it all on medium-low heat for about 20 minutes. It should look something like this:
Use it immediately or store it in the refrigerator for later. I like to always have a jar available during the summer for a quick meal.
- 2 large onions
- 4 cloves garlic
- 5 basil leaves, chopped
- 5 large garden fresh tomatoes, skins removed and tomatoes chopped
- 1 can tomato sauce (optional-you can add more tomatoes and blend them in a blender. See instructions below, especially for eggplant parmigiana)
- 4 tablespoons olive oil
- 2 tablespoons honey
- salt and pepper to taste
- Boil a pot of water and dip tomatoes into water to remove the skins.
- In a skillet with olive oil, saute onions until soft and translucent
- Add garlic and chopped tomatoes
- Add the tomato sauce (Remember this is optional- I do this to make more sauce-see note below)
- Stir in the honey
- Salt and pepper to taste
- Simmer on medium low heat for about 20 minutes
- NOTE: If you are using this sauce for my eggplant parmigiana, use the method without the can of tomato sauce. Chop tomatoes, pulse in a blender for a couple of minutes, add to the skillet of onions and other ingredients. Cook on medium-low heat until sauce thickens and turns a deep red.