Fantastic Tomato Sauce

Sauce in progress!

I had a lot of fun making this sauce out of the fresh tomatoes from our garden. You can add different herbs to it to get your own signature taste. I added basil and a pinch of parmesan cheese.


I adapted this recipe from something on the
 Post-Gazette website.

• 1/4 cup carrots (optional)
• 1/4 cup red pepper(optional)
• 1/4 tsp oregano
• 1/4 cup extra virgin olive oil
• 2 quarts ripe cherry tomatoes (orange, red, or both), halved
• Leaves from 1 branch basil
• 1 teaspoon granulated sugar
• 1/2 teaspoon (or more) crushed red pepper flakes 
• 2 garlic cloves, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• Pinch of parmesan cheese

Heat oil in large, deep skillet over high heat until hot. Add tomatoes, basil, sugar, pepper flakes and garlic and cook until tomatoes come to a full boil. Cook 5 minutes more, until most tomatoes have collapsed, crushing them with back of a wooden spoon.

Use  a food mill, puree sauce or push through a strainer into a bowl with rubber spatula. Discard skins. Season to taste with salt,  red pepper, cheese, and carrots. Pour into a jar and refrigerate. Makes 1 quart.