With the tomatoes coming in so well this year we have been canning up a storm. Here is a recipe that uses some of what we have stored for use later in the season when they are no longer available fresh from the garden. This is a great addition to your Sunday family dinner recipe list. I make ahead and reheat many times. It also freezes well.
Everyday Italian Sauce – Red (approximately 10-12 servings)
½ cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
2 quarts, crushed diced tomatoes (2-32 oz cans)
1 pint tomato paste (1 16oz can)
2 tbsp cup chopped fresh basil
1 toothpick of Basil vitality Essential oil
1 teaspoon baking soda
1 teaspoon organic cane sugar
add salt and ground black pepper to taste
Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours. Add the toothpick of Basil Vitality essential oil, stir, let flavors meld and serve!
A few highlights of our food storage preparations. All the grandchildren love to chop on our Vidallia Chopper, which makes everything bite sized and uniform. Shawn is the best helper at filling jars, wiping rims and putting the lids on at tomato time. Pickles are up again next but I have a (not so secret) plan. I am teaching our Katelin how to make them. That will mean she can do this for the family. Marissa is our strawberry jam maker and Kevin our Grape jam guy. Wayne is still figuring out how much he really likes being in the kitchen and if he will have a specialty other than making and eating peppermint brownies. A boy who is seriously taking after his father and grandfather when it comes to brownies.