As you may soon find to be true, wasting is never an option. Here’s an example: plump, juicy, ripe tomatoes. With tomato season coming to an end, you may find a few tomatoes laying around yet you know that you’re not going to use them now. Maybe you want to preserve some. Saving tomatoes isn’t the easiest task, mostly because they rot easily. But this recipe will prove to us that we can preserve the tomatoes that we grew in our gardens… ours including Whole Foods tomatoes since we might not all have a garden with tomatoes (even though you should). Here’s the big reveal: Tomato Sauce. You may be thinking “What in the world is she talking about?” For me, I’m not interested in pickling tomatoes but making tomato sauce is so easy that you won’t even want to buy the a Prego style or any canned tomatoes.
I’m not sure who you are but maybe you have an Italian nana who makes her own pasta and tomato sauce. For me, I don’t have an Italian nana but I think my foodie French mother makes up for it. In the winters my mom makes her homemade pasta yet we could never stick to the homemade vibes when it came to the sauce. It just seemed to difficult and time consuming to make. Now, I’m not saying this recipe is super quick because cooking it takes a while but the preparations and cleaning is quick.
When we stocked up on ripe, red tomatoes the other day, we knew we had to use them but we didn’t know how to use all of them. My mom made a sauce for dinner that night but at first, she didn’t let it sit. Forgetting to turn off the stove, the sauce became thicker and thicker, and as you may notice in the recipe, more flavorful every half hour.
So now I will leave you to this recipe. Do what you want with it; use it for pasta sauce, top you pizzas with it, drizzle it over garlic bread or whatever else your culinary heart desires.
Homemade Tomato Salad
- 2lbs of large, ripe Tomatoes
- 2 tablespoons of Olive Oil
- 1 tablespoon of Salt
- Pinch of pepper, add to taste
Bring a large pot of water to a boil. Add the tomatoes and let them cook for 2-3 minutes, until skin cracks. Place them into an ice bath (water) and peel off the skin.
Place the tomatoes in a blender. Blend them until it becomes liquified. Pour it into a large pot and top with the oil, salt and pepper. Mix and let it simmer on low for 2 hours, stir occasionally.
Remove from heat. Best when served warm, yet it can be cooled and then stored in the freezer for long term storage.
P.S.- If you are giving it as a gift or you want to store them in a presentable way, place in a clean and clear mason jar.