Last week the tomatoes started to finally ripen in my garden, and now I’m getting two or three tomatoes each day. I combined slicing tomatoes from my garden with some plum tomatoes from the farmers market to make this garden fresh pasta sauce.
The recipe is from BigOven.com. I first made this sauce last summer and expected the kids to turn their noses up at it because it’s chunky, but they loved it. I found it’s best to increase the recipe by ½ to make enough to feed a family of four so the amounts I’ve listed here allow for those adjustments.
My son’s art teacher gave me some green bell peppers from her garden (I haven’t gotten a single pepper yet) and some oregano. I got some parsley from my neighbor (the bunnies haven’t feasted on hers), and the rest of the vegetables and herbs came from my garden or the farmers market. In fact, the only ingredients not local in this recipe are the salt, pepper and sugar.
It takes a while to chop up everything, but it’s well worth the effort. This is delicious, and I can’t wait for dinner tonight to serve it.
- 1 1/2 med bell pepper; diced
- 1 1/2 med onion; diced
- 3 cloves garlic; minced
- 3 tablespoons olive oil
- 6 cups plum tomatoes; diced (I used a combo of plum and slicing)
- 3 tablespoons parsley; fresh, chopped
- 1 1/2 tablespoons oregano; fresh, chopped
- 4 tablespoons basil; fresh, chopped
- 3 teaspoons salt
- 1/2 teaspoons sugar
- 1/2 teaspoons black pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Saute onion, bell pepper and garlic in oil until soft.
Add remaining ingredients and simmer 20 to 30 minutes.
Serve over hot pasta.
Makes about 6 cups of sauce
All ingredients may be adjusted to taste.
Appropriate amounts of dried herbs may be substituted for fresh.
Regular tomatoes may be substituted for plum, but sauce will be soupier.