Basic tomato sauce
- Remove the core of tomatoes (you don't have to, she added) and cut tomatoes into quarters.
- Boil and simmer the tomatoes till they still have some liquid.
- Take your food mill out and run the sauce through to get the skins and seeds out.
- 5 cups of home-made basic tomato sauce
- 2 cans of tomato paste (each 8 oz, so you could use 1 16 oz can)
- 2 cans of tomato sauce (each 8 oz)
- garlic and onion (either fresh or dried)
- 2 - 3 Tbsp of dried oregano
Gwen's mom adds browned meat or pepper or other vegetable to the sauce before freezing it. Gwen says she likes to freeze just the sauce because she uses it for many other dishes in addition to making spaghetti. She also adds that this sauce is great over cooked spaghetti squash.
The same afternoon Dan and I went out and bought a food mill. I know. This extra harvest from our backyard garden is costing us extra money to come up with all the gadgets, such as mandoline and now food mill. But we love kitchen gadgets and they are investments for cold and hard winter time! Dan removed the seeds from the tomato sauce with the food mill. The sauce tasted surprisingly complex. It had the condensed flavor of tomatoes but it had more than that. Home-made tomato sauce captures the flavors and essence of summer garden. We will rejoice the glory of summer in wintertime, eating a bowl of spaghetti with home-made tomato sauce.