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Living Well Recipes: Summer Harvest Pasta Sauce

Using the last of summer's tomatoes to create a sauce that is easy to freeze.
“Summer Tomato Harvest Home-Made Pasta Sauce”
Make it in late summer, freeze and enjoy all winter! Add your favorite meat or cheese!

Ingredients:
¼ cup Extra virgin olive oil
10 cups Fresh garden tomatoes, peeled and chopped
3 cups Vidalia or sweet onion, chopped (can substitute red onion for more kick)
1 cup Fresh carrots, grated
6 tablespoons cloves garlic, cut into thin slivers
3 tablespoons Fresh oregano, chopped
3 tablespoons Fresh basil, chopped
2 teaspoons Flat leaf (Italian) parsley, chopped
To taste White sugar, optional (good if the tomatoes are not real sweet)
To taste Freshly ground black pepper
To taste Sea salt

Quick tip:
A quick tip for peeling the tomatoes is to bring a large pot of water to a boil. Lightly score an “x” on the bottom of the tomatoes with a paring knife. Have another pot of ice water ready and set aside. Carefully place the tomatoes into the boiling water for a 30 seconds or when the skin begins to peel. If you intend to peel several tomatoes make sure you have enough water for all of the tomatoes. Once you notice any skin peeling off the tomato, or that 30 seconds is up, quickly remove the tomato and place it into the prepared bowl of ice water. Let the tomato sit in the ice bath for at least 5 minutes. It is important the tomato be cooled all the way through in order to stop the cooking process the boiling water began. Then remove and gently pee; the skin away. Cot them in half and gently remove the seeds. It is okay if you do not get them all so don’t worry.  Drain off the water, chop them up and reserve.
Procedure:
In a large skillet, heat the olive oil over medium-high heat. Cook and stir onion and garlic until onion is softened, about 6 minutes.  Add the basil, oregano carrots and cook two minutes more. Add the tomatoes and parsley and bring to a boil. Reduce heat and simmer until most of the liquid is reduced and the sauce thickens.  This takes about 45 minutes to an hour. Use an immersion blender, regular blender or simply mash to smoothen out the sauce. Season with the salt pepper and sugar.

Serve over pasta with fresh grated Parmesan cheese. Make a double batch and place in freezer bags to enjoy for up to six months. It’s a great summer flavor through the long winter months!



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