- Olive Oil – 2 or 3 TBS
- Onions – ½ large or 2-3 white/light green scallion bottoms, coarsely chopped
- Garlic – 4 cloves, chopped
- Pepper – 1 hot or ½ bell, seeded & chopped
- Fresh Tomatoes – 6-8 large, chopped (or 3 cups pureed, see note below)
- Tomato Paste – 1 6 oz. can
- Fresh Parsley – ¼ cup, loosely chopped
- Fresh Basil – ¼ cup, loosely chopped
- Salt & Pepper to taste
- Balsamic Vinegar – 2 or 3 TBS
1) In small stock pot, heat olive oil over medium-high heat, sautee onions for 2 mins. Add pepper & garlic, sautee another minute.
2) Add chopped tomatoes, stir to blend. Bring to a boil for 2 minutes, reduce to low-medium simmer.
3) Add tomato paste, stir to blend. Add herbs, salt & pepper. Simmer for 20-30 minutes. Stir in balsamic vinegar, simmer an additional 5 minutes.
- Makes approximately 1 quart
- If you really want to save time &/or have hand arthritis (like Farmer K!) and hate chopping… puree onion, seeded pepper, peeled garlic cloves, coarsely chopped & cored tomatoes & parsley in a blender or food processer. No need for olive oil. Add puree to sauce pan. Follow step 3).
- Pureeing the veggies gives sauce a little more of a “kick” but it’s our absolute fave. Sauteeing makes for a more mellow flavor. Both yummy.
- I make a quart or two every week for eggplant parm, pasta, homemade pizza, burritos/enchiladas, etc.