Tomato Sauce

Tomato Sauce

Saute in a deep pan:

  • 1 c Olive Oil
  • 2-4 Onions, chopped
  • 6 cloves Garlic, crushed
  • 1T coarse salt
until the onions are soft, translucent, and sweet.

Skin and chop:

  • 10-20 Tomatoes
by dipping 3-6 at a time into a pan of boiling water, for 1-2 minutes, cooling them in cold water. Cut the stem-ends (opposite the blossom end) off with a sharp knife, and squeeze the tomato out of the rest of the skin in one easy move.

Add Tomatos to the pan with

  • 2 Bay Leaves
  • 2-6 chopped sardines (optional)
  • 2 T Balsamic vinegar
Simmer for 60-120 minutesl

Blend with soup wand or blender, simmer longer if necessary to reduce liquid, and cool. Its always more digestible and better tasting after a night in the fridge.

Serve with fresh roasted vegetables over spaghetti.


Webmaster: Neil Hunt
Copyright (c) 2001 Neil Hunt