RECIPE:Garden Tomato Sauce

Now I know it has gotten chilly in the Midwest-but you still may have a lot of tomatoes you harvested sitting on your windowsill. This is a recipe that uses garden tomatoes in a very light, sweet sauce. 

My recipe uses an old fashioned Italian food mill to puree the tomatoes. You can also use a food processor or blender, then strain it through a fine sieve. I do urge you to get a food mill-it is so much easier to deal with than hauling out the big machinery. I found mine at a thrift store that looked like it was never used.


28 oz. or so fresh garden tomatoes, roughly chopped (I mix them up-some plum, some bigger ones, some golden yellow ones, whatever the garden wants to provide)
4 cloves garlic total, crushed
1 onion (divided in half and chopped, each half reserved separately)
2 Tbsp. sweet white wine
2 Tbsp. Olive Oil total
1/4 tsp. salt and fresh ground pepper
sugar, 1 lump, optional
1/4 cup fresh chopped basil
1/4 cup fresh chopped parsley
grated Parmesan cheese

Phase 1:
Saute 2 cloves chopped garlic and half the chopped onion in a saucepan in 1 Tbsp heated olive oil. Cook until soft. Add chopped tomatoes to the pan, add salt and pepper, and cook for 10 minutes at a simmer. Take off the heat and cool slightly. Run the tomatoes through a food mill over a large bowl. Reserve tomatoes, discard the skin and seeds.

Phase 2:
In the same saucepan, heat the remaining 1 Tbsp. olive oil. Add remaining chopped onion and 2 cloves crushed garlic and saute until softened and beginning to caramelize. Splash 1-2 Tbsp white wine to deglaze the pan. Cook for one more minute. Add pureed tomatoes, salt and pepper. Stir.


Add chopped herbs and cook for 10-15 minutes at a simmer. Adjust seasonings and add sugar if you want. Cook an additional 10-15 minutes-or until sauce has thickened and flavors come together. Serve over pasta with Parmesan cheese.



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