My husband takes a lot of pride in his garden every summer. This year we have 18 tomato plants.
I know, it’s a lot! I usually can the tomatoes, so I don’t have to buy diced tomatoes at the store all year. From there I can make whatever I need.
I knew I was going to make the Eggplant Parmesan as we had some lovely eggplants from the garden. Knowing the recipe called for tomato sauce, I looked for a recipe.
This sauce is super easy, and quite quick really. I usually make a sauce that takes hours.
I did use my wand blender to blend the tomatoes a little bit after they were done cooking. I thought this would be simpler than straining the sauce.
The sauce tasted fine. It worked especially well in the parmesan.
I will say that if I were using this over pasta, I would have liked some basil or oregano in the sauce itself. As it was mixed in, I didn’t miss it all that much.
TOMATO SAUCE
1 Quart Fresh Tomatoes
1 Slice Onion
8 Cloves
3 Tablespoons Fat
3 Tablespoons Flour
Salt and Pepper
Set the tomatoes, onion and cloves on the fire and cook for 20 minutes. Brown the fat, add the flour and cook until smooth and brown, stirring constantly. Add to the tomatoes, cook for 3 minutes. Season with salt and pepper. Strain.
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