It has been too long since I talked about tomatoes. My folks-in-law came over the other day bearing a pile of tomatoes from their garden. Drippingly sweet, these little gems have adorned plate after plate for 3 days and running. I have enjoyed them with mozzarella, poached eggs and rosemary toast. Tomorrow they will top quiche and nachos, and who knows about the next day!?
But I am talking tomatoes because I have an urgent need to share with you the recipe for my tomato sauce. I could almost call it my secret sauce (well, not if you keep reading) because it bumps up the flavor in dishes that might otherwise be boring. Mostly I am beside myself because I taught myself canning basics this year, and putting my tomato sauce on my pantry shelves was my priority. I can hardly cajole myself to open a jar, it is such a pleasure just to peek in my pantry at jars filled with tomato-garlic-basil bliss.
Tomato Sauce
1 T olive oil
4 cloves garlic
3 Romas
1 tsp oregano
1 T basil
1/2 tsp each KS&CP (kosher salt, coarse pepper)
2 T tomato paste
I need to be frank: I use this recipe as a rough estimate. I often double or triple the recipe and usually just start slicing and sauteeing a slew of garlic and ‘tomats.’ In other words, don’t feel tied to the amounts, they are a great place to start but feel free to jump off if you have extra garlic and tomatoes, mixed heirlooms or some flat leaf italian parsley. Sometimes I use a pile of dried Italian herbs in place of the basil and oregano (please just promise me the dried herbs are under 6 months old or it just won’t be as lovely). Other days it is all oregano (I sincerely believe they should make oregano gum instead of spearmint). I adore making fresh tomato sauce, then freezing or canning portions for later.
This red sauce is a mainstay in my pantry and recipe repertoire. It is a regular contributor to my layered Italian dish, stands alone as dipping sauce for eggplant bites, is my pizza sauce, and recently found a new home in my last round of chili.
I forced myself to attempt canning this year. I am intrigued by all the canning, preserving, drying and curing that were so critical to survival not too long ago. People figured out ways to make their food last, to use methods to keep food not only safe but sweet and/or savory. It impresses me that the chemistry and artistry of food culminates so inherently in the act of canning. I am fortunate to capture the essence of just farmed foods as a privilege, rather than a necessity. I like the idea of keeping this skill alive, if just in my own life, to honor the many women who preceded me, to appreciate their labors of love, and the time they spent preserving food. Of course my efforts pale in comparison but it was a treat and remains a privilege to make preserves of my own.
Blueberry Chutney
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