This weeks recipe will be an old family sauce that has been given a modern twist. This is a perfect sauce for canning or enjoying right away.
You Will Need:
5 pounds fresh quartered tomatoes
1/4 cup extra virgin olive oil
2 onions (diced)
5 cloves garlic (minced)
1/2 cup chopped basil leafs
3 sprigs fresh thyme (or 1 1/2 tsp. Dried thyme)
1/2 cup fresh parsley
1 tsp. Sea salt
1 tsp. Black pepper (optional)
3 sprigs fresh chopped oregano
3 bay leafs
5 pounds fresh quartered tomatoes
1/4 cup extra virgin olive oil
2 onions (diced)
5 cloves garlic (minced)
1/2 cup chopped basil leafs
3 sprigs fresh thyme (or 1 1/2 tsp. Dried thyme)
1/2 cup fresh parsley
1 tsp. Sea salt
1 tsp. Black pepper (optional)
3 sprigs fresh chopped oregano
3 bay leafs
Now Let's Get Cooking!
1. First puree your tomatoes until desired consistency.
2. Now let's get a stock pot on medium heat and add the olive oil, onions and garlic, and saute for 6-8 minutes or until onions are translucent and tender.
3.Now the rest of your ingredients to your stock pot and simmer (stirring occasionally) for at least one hour or up to 3 hours. The longer you simmer the thicker it becomes.
4.Remove bay leafs.
5.Serve on your favourite whole wheat pasta and enjoy !
~Aislinn
2. Now let's get a stock pot on medium heat and add the olive oil, onions and garlic, and saute for 6-8 minutes or until onions are translucent and tender.
3.Now the rest of your ingredients to your stock pot and simmer (stirring occasionally) for at least one hour or up to 3 hours. The longer you simmer the thicker it becomes.
4.Remove bay leafs.
5.Serve on your favourite whole wheat pasta and enjoy !
~Aislinn
