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.

 

 

 

Prep time: 10 min  

Cook time: 30 min  

Total time: 40 min  

 

 

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.