I’ve made this before with canned diced tomatoes but not yet fresh. I’m just at the simmering point as I write this and have already added a bit of water. I think alot of the juices ran off the cutting board when I was dicing them.
The garden is loaded with Romas right now so if this turns out well, I think I’ll make a quadruple or more batch tomorrow and freeze it in pizza-sized portions for this winter.
Postscript: This was too herby…something in the Italian mix was way too strong for my taste. But it did have a nice texture. So use your judgement on the herbs!
Pasta or Pizza Sauce with Fresh Tomatoes
- 1 Tbs oil
- 1 onion, diced
- 2 cloves garlic, minced
- 12-14 Roma tomatoes about 1.5 pounds peeled and diced
- 1 6 oz can tomato paste
- 1 Tbs or less Italian herbs
- 1 Tbs sugar
- 1 tsp salt
- 1/4 tsp pepper
- Bring a pot of water to boil and carefully put the tomatoes in for a few minutes, then drain. This makes the peels just slide right off. Take the peels off the tomatoes.
- Saute the onion and garlic in the oil until soft. Add everything else and simmer for 30 minutes. If it looks a bit thicker than you’d like, add a bit of water.