Plant yourself a tomato sauce garden this spring!
10 homegrown tomatoes, blanched briefly in boiling water and peeled, seeded, then crushed
1 small onion, finely minced
2 cloves garlic, minced
1 tsp. salt
Fresh ground pepper, to taste
2 T extra virgin olive oil
1/2 tsp. fresh chopped oregano, basil and a pinch of fresh thyme
Saute the onions and garlic in olive oil over medium heat until translucent. Add salt. Add the crushed tomatoes, bring to a simmer and cook 1 hour. Add fresh chopped basil. Adjust salt to taste and add pepper to taste. Serve with pasta and cooked garden vegetables or with crunchy toasted ciabatta or focaccia. Chill any leftovers, will keep for one week.