Here’s a recipe my family would use to make tomato sauce to go over pasta when the garden was full of tomatoes. My garden’s nowhere near full of ripe tomatoes. My tomato count so far is 4 paste tomatoes. Three of them went into this sauce, and the rest of the tomatoes were from my CSA. Roma and paste tomatoes are good, but any kind will do.
Fresh Tomato Sauce
Drizzle some olive oil in the bottom of a large sauce pan. Chop an onion and saute in the olive oil until transparent. Meanwhile core and quarter your tomatoes, at least two pounds but more if you have them. Add the tomatoes to the pot and bring to a simmer.
Add a handful of fresh chopped basil, salt, pepper, and 1 teaspoon of sugar (to cut the acidity). Simmer until the tomatoes have lost their shape, stirring occasionally. At this point some of the skins separate from the tomatoes. Sometimes I fish them out, other time I don’t.
Using a blender, puree the sauce. The sauce becomes a beautiful shade of orange at this point. Taste and add more salt or pepper as needed. Serve over pasta.
We made some for dinner on Saturday night and it was so good that we decided to make more for lasagna for Monday night. We bought 5 lbs of tomatoes ( the 2nds) at a farm stand today and used a large onion. The 5 lbs made two quarts of sauce.