I often gripe about the amount of vegetables I have to manage with this CSA. Every week it’s almost an assault of delicious greens and tomatoes. This is obviously an amazing thing but it can get overwhelming. I’ve reached the point that everything is going to compost instead of our bellies. Since today is CSA day, I decided to make a tomato sauce last night with the remaining Juliettes and big reds that I had. This recipe is enough for a medium jar of sauce which will probably last 1-2 meals depending on how much you like to use.
• 2 cups of tomatoes, peeled and chopped
• 2 tablespoons olive oil
• 2 small onions, chopped
• 4 garlic cloves, crushed
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon vegan Worcestershire sauce
• 1/4 cup dry red wine
• A pinch of dried red chili flakes
• Salt and pepper to taste
1. Heat olive oil in a medium pot. When it is ready, saute the onions and garlic until onions are clear.
2. Add the remaining ingredients and simmer for 20 minutes, stirring occasionally.
3. When tomatoes are cooked down, taste the sauce and adjust the flavoring to your preference. (I like mine super garlicky!)
4. Optional: Take the sauce off the heat and blend with an emulsion blender (or use a food processor or blender.) I like my sauce to be a little chunky so I only blended it enough to have a semi-even consistency.
5. Enjoy immediately or store in a sterile Ball jar.
Note: The heat should create a seal- the jar can then be stored for a short period in the fridge. To store for a long period of time, look into vacuum sealing to achieve ultimate food safety measures. It usually requires equipment so do your research. I am not an expert in preserving food, just an expert in deliciousness.