I've long been a fan of Italian cuisine. This love can be traced to growing up in a predominantly Italian New York community full of family-run restaurants with amazing menus. Perhaps inspired by my trip home, today I made homemade tomato sauce with tomatoes from our very own garden!
To be honest, I was not very confident as to how this was going to turn out.
Here's how it all went down. The ingredients were simple:
6 medium to large tomatoes
3 cloves of garlic, diced
1/2 one medium onion, diced
4 ounces of olive oil
salt and pepper to taste
1 pinch of crushed red pepper (more to if you like it spicy)
1/3 cup freshly chopped basil
flour to thicken (as you see fit)
To start, and I was a bit excited to try this, hence all the photos: peeling the tomatoes.
You simply and shallowly score the tomato skins. Then drop the tomatoes into boiling water for approximately 90 seconds.
Remove tomatoes and place into a bowl of ice water.
I was shocked to find that the recipe didn't lie; the skins fall right off! After this, dicing the tomatoes was a breeze.
The following steps are so easy I moved through them rather quickly and forgot to snap photos. In a saucepan I heated the olive oil until hot. Then I sautéed the garlic and hint of crushed red pepper until the garlic was golden brown. I then added in the onion for approximately 2 minutes. Next, I stirred in the tomatoes with some salt and pepper and allowed the sauce to cook on medium heat for about 10 minutes.
In the meantime, I ran out to the garden for some fresh basil.
After the sauce cooked for 10 minutes, I combined the basil and let the sauce simmer for another 10 minutes while the pasta cooked. In the end, I added about a handful of flour to help thicken the sauce.
Chad suggested some Italian bread and olive oil and balsamic vinegar and we had ourselves an amazing meal!
I added just a hint of parmesan cheese to my dish, which I recommend.
Even the roses were from our garden. :)
In the end, I thought the sauce came out really well. It was very light and fresh and every flavor I added really was detected in each bite. If I try this sauce again I may add a bit more crushed red pepper.
Chad approved, so another successful food endeavor in the books!