What were you up to this weekend? We went on over to the farmer's market to pick up as many last minute tomatoes as possible, and will be whipping up loads of my fav tomato sauce to get us through winter. We'll put it in jars and store in the freezer because I don't have a whole day to devote to canning. But if you do, more power to ya!
This sauce is a staple in our house. We use it almost every week, for weekend flatbreads or for mid-week pasta. It has amazing flavor, and is secretly packed with loades of veggies. Have picky eaters at home? Sometimes you just gotta be sneaky. And don't worry if it looks a little... not so red when you first blend it up, the red pigments will shine through after it sits a bit.
This makes about 2-3 jars, depending on the size of your tomatoes.
6 - in season, ripe tomatoes
1 c. - in-season greens: spinach, arugula, kale, chard, collards, etc.
1/2 c. - fresh basil or 1 T. - dried
1/4 c. - olive oil
3 - garlic cloves
1 t. - sea salt
1 c. - shiitake mushrooms, finely chopped (optional)
any other in season veggies of choice - finely chopped (broccoli, cabbage, peppers, etc.)
1/2 T. - dried oregano
1 t. - dried thyme
- To make sauce, place tomatoes, greens, and fresh basil in a food processor; puree until smooth. It will look a little green, but don't worry, the red pigments will come back through during the cooking process.
- Stir olive oil, garlic, and sea salt together in a heavy bottom pan. Place on the stove on medium heat until the garlic starts to sizzle. Add mushrooms, veggies, and dried herbs; cook for about 5 minutes.
- Pour tomato puree into the pot, stir, and simmer for 20 minutes, covered.
- Remove lid and simmer another 10-15 minutes until desired thickness is achieved.
- Store tomato sauce in sealed, airtight jars. They will keep in the fridge for about a week, in the freezer for many months.