Good Morning, Darlings!

Do you remember this past spring when you couldn’t wait to plant your tomatoes? Do you now have a bundle of tomatoes and can’t decide what to do with them?

I am also experiencing a massive amount of tomatoes on my vines. What to do with that beautiful crop? How about some scrumptious, fresh, tomato sauce? With the addition of those herbs you are also growing, you can have a super healthy dinner on the table tonight.

When you have gathered all your ripe, luscious tomatoes, wash them and make an “x” at the bottom of the fruit. Put a large pot of water on to boil and drop your tomatoes right in to boil until they just start to look wrinkled. Transfer the tomatoes to a bowl of ice water to halt the cooking. The skins will peel right off and then you can squish them with your clean hands into another bowl.

Make sure you have all your ingredients together in one spot for easy access. This is what I used in my sauce.

3 cups of prepared tomatoes

½ cup fresh basil

1/8 cup fresh thyme & oregano, mixed

3 tablespoons olive oil

1 medium onion, sliced

3 cloves of garlic, minced

1 pint of  sliced mushrooms

1 bottle red wine

1/8 cup of tomato paste

1 teaspoon red pepper flakes

Salt and pepper to taste

Saute the onions in the oil until translucent, add garlic and mushrooms and let cook down a bit.

Add tomatoes, wine, herbs and spices, along with the tomato paste (just to help boost the tomato flavor and give the sauce extra body). Bring to a boil and then adjust to a simmer.

Let simmer until sauce is reduced by half.

Prepare your pasta and when the pasta is ready, mix a bit with the sauce and spoon extra over, if desired. Grate a bit of parmesan over the dish and garnish with extra basil.

xoxo, Patti

Today blogging to Dean Martin – That’s Amore