Late summer and fall means harvest time for most gardeners. My garden’s tomatoes have been very fruitful and I have an abundance of tomatoes on hand. This is a great recipe that can be adapted for your personal taste and easy to freeze for year round fresh pasta sauce.
Consider this recipe a base, and season to taste to make it your own. I often add onions, green peppers and whatever else I have on hand. Start with the base and make it your own!
¼ cup olive oil or avocado oil
1 chopped onion (frozen okay too)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 cups /15 small fresh tomato chopped (I do not peel)
1 tablespoon sugar or to taste
1 can tomato paste (6oz)
5 oz fresh basil (coarse chop)
Fresh parsley (coarse chop)
1 teaspoon salt or to taste
1 cup water (or more as needed)
1. Heat oil in skillet. Add onion and garlic powder. Sauté and stir until translucent.
2. Add fresh tomatoes, sugar, basil, parsley, italian seasoning, tomato paste and salt
3. Boil and reduce heat to simmer. Allow the tomatoes to soften.
4. At low heat, season sauce to taste. Sauce will thicken, and add more water if needed.
Optional: Add cooked ground beef seasoned with italian seasoning, onion powder and pinch of salt to make a delicious tomato meat sauce!