Welcome reader to my blog - a mixture of this and that. Now that we are living in a retirement community in downtown Columbia, MD my personal gardening activities are somewhat curtailed. I still enjoy visiting gardens, reading, watching wildlife on my walks, traveling, and occasional food commentary. Please leave a comment if you feel inspired to do so. I read every one of them.

Thursday, August 9, 2012

Thursday Kitchen Cupboard - Sauce

Tomatoes and more tomatoes means lots of sauce for the freezer and winter pasta meals.  I make a very simple sauce usually: tomatoes, onions and basil and a touch of sugar.  Wednesday I varied it adding garlic, fresh oregano, molasses instead of sugar and a splash of Worchestershire sauce. (Of course salt and pepper it to taste.) Once everything cooks down I use my favorite kitchen gadget, the immersion blender, to puree it all.

Onions and garlic
The variety of tomatoes I used: Amish paste, Miracle Market, and Cherokee purple and not pictured Goldie.


Cut up tomatoes - Goldie visible on top.


Cooking down with basil and oregano added.



Blended with the immersion blender.


Joining Robin for Thursday's Kitchen Cupboard.

9 comments:

TS said...

I also make very simple tomato sauce like yours. (I just wish we had lots of beautiful tomatoes like yours!) But the idea of using molasses instead of sugar and Worchestershire sauce is interesting. I have to try that!

Jenny said...

Very lovely! That's all that sauce really needs - just good quality to make it tasty :)

HolleyGarden said...

Oh, that sauce looks good! And I know it tastes yummy!

wilderness said...

Love your sauce. Have an immersion blender and never think to use it. Do you like fresh oregano as well as dried. I have never seemed to like using it fresh.

Marcia said...

I use molasses in chili sometimes too.

Marcia said...

Thanks Jenny and HolleyGarden. It was very good last night over cheese raviolis. Even the thinly sliced and sautéed zucchini was good with the sauce.

Marcia said...

I use fresh oregano all the time. I wash it off. Dry it on a paper towel and they strip the leaves right into what I'm cooking. As for the immersion blender, I can't do without it. It also has a mini food processor attachment that's great for guacamole.

Robin said...

I guess it's the time of the season for all us gardeners to make and can tomato sauce! Yours looks great! We sure do love our immersion blender around here. They are so handy!

Patricia said...

Looks wonderful...Cherokee Purple is one of my favorites. Worchestershire in tomato sauce...my grandmother is turning over in her grave! :-)

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