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.
