Too many tomatoes?

DH brought home a big bag of tomatoes from the caretaker of his office building.  What to do, what to do?

Well, make spaghetti sauce, of course!

Time consuming but so lovely compared to just popping the top on a jar.

Cut a slice in the skin and pop off the stems.

Chop up an onion and green pepper and grate a carrot or two.

Collect up your herbs and chop as much garlic as you like – if you don’t have fresh of either, prepared crushed garlic and an Italian herb mix works fine, although fresh IS better.

Boil a pot of water big enough for all the tomatoes or do it in batches – pop them into the boilng water for a minute or two then into cold water.  Peel off the skins and chop.

Saute the garlic other veg in some olive oil and after they are nice and soft (don’t let the garlic burn!) add the toms.

Simmer for a couple of hours. I am not one of those people who measures.  I tend to bung things in a pot and add what I think it needs at various stages. You can add some wine, if you have a bit leftover in a bottle, some sun-dried tomato pesto, some milk, cream or sugar if it is too acidic,  parmesan cheese, anything extra you think it needs after tasting.  If it is too thin, add some tomato paste and simmer for a bit longer. Salt and pepper to taste.

You can serve it as is or sieve it to remove the seeds.  I think I am going to cook some chicken breasts in it, and serve with pasta.  Yum Yum.

Now, doesn’t that look better than the goop from a jar?