When Life Gives You Tomatoes

I make sauce!

Tim made some a couple weeks ago, yes, you read that right, Tim made sauce a couple weeks ago and it was fantastic. This week was my turn. It is kind of fool proof and super fun to mix stuff together and let it simmer on the stove for hours on end.
My recipe is simple (I don't measure so these are estimates):

• Chopped tomatoes (8-10 cups) - peeled and seeded as best as you can (mine still had some seeds)
• One large or two medium onions (diced)
• 3 Cloves of Garlic, minced
• Salt
• Pepper
• Oregano 
• Basil
• Thyme

Heat up a large heavy bottomed pot (4 Qt) until a drop of water dances around and fizzles out fast. This is a sure sign you can saute without oil. Add onions and saute until slightly translucent (3-5 minutes).

Add garlic, herbs and spices, salt and pepper - toss together and then add tomatoes. Pretty eh?

Cook on medium until the mixture comes to a simmer and then turn down to low and let it rip for at least an hour without a lid.  I like to cook the sauce until it shrinks down about 50% - you can tell by the ring around your pot. I use it as a sort of gauge to tell me how far down my sauce has gone.

I like my sauce a little chunky and not super cooked down so there is still a freshness about it. I cooked this about 1.5 hours and then had to dig in. I put a huge scoop on top of some gluten free spaghetti and it was fantastic.

As you can see, I didn't do the best job getting my seeds out, but I am ok with it. I dream of this tool in my kitchen, it would help me out and save me some time for sure.

After  Tim and I each ate a plate of spaghetti, I still had a jar of sauce left over to use in the next few days. When I reheat it, I will cook it down a little more so it will change the flavor a bit (intensify) for it's next performance.
I can't wait!