All of the sudden I have a lot of tomatoes in the backyard!

By a lot I mean about 3lbs which actually isn’t that much. But to me it’s a TON! Finally an opportunity to make tomato sauce as these babies won’t last forever.

Since anyone who’s home with one, two or more kids alone all day knows, time is of the essence when cooking, I found a 15 minute tomato sauce online and then VOILA I tried it! Even if you don’t have kids this won’t tie you up in the kitchen for hours. It DID take me longer than 15 minutes due to several adorable little interuptions (if you think hair-pulling, sitting on someone’s back or hurling a plastic cup at someone’s head is cute in any way). If they’re not doing that, you’re entertaining them whilst trying to cut X’s on the bottom of tomatoes.

Here’s what you need:

Actually, all you really need is some olive oil, tomatoes, salt & pepper. The rest is optional!

Ingredients:
- About 2 lbs tomatoes
- olive oil (better have a bottle!)
- 2-3 cloves garlic, minced (OPTIONAL)
- 1/2 tbsp balsamic vinegar (OPTIONAL)
- salt (to taste)
- pepper (to taste)
- fresh basil (OPTIONAL, but highly recommended!)
- crushed red pepper (OPTIONAL)

1. Boil a big pot of water or big enough to cover your tomatoes.

2. While that’s heating up – cut X’s in the bottom of all your tomatoes.

That might be a bigger X than is needed.

3. When water is really hot or has just started boiling, turn it off and put all the tomatoes in for about 2 minutes.

4. Ladle/spoon out the tomatoes into a colander where you can run some cold water over them to stop them cooking. (SAVE your hot water!!! You can use it for your pasta!!)

5. Peel the skins off (they should come off easily) and gently squeeze the seeds/juice out of each tomato. I did this over the sink so that the juice/seeds went down the garbage disposal. Don’t worry if you don’t get all the seeds out! You won’t die. And no, a tomato plant won’t grow in your stomach. Mash up the pulp with your hands and drop in a bowl. Hopefully you WASHED YOUR HANDS thoroughly before doing this but knowing you, you did!

6. Heat some olive oil in a skillet on the stove. Saute minced garlic on medium heat for a minute or so.
My kids started fighting and I burned my garlic. It still tasted good but burnt garlic is not ideal.

Add the mashed tomatoes. Stir. When you notice the mash separating from its juices, spoon the mash out back into that same bowl. (I hate washing dishes and try to use as few bowls as possible. I STILL end up with a ton of dishes though so obviously I’m doing something wrong.) Make sure your remaining liquid is bubbling but not crazily!! Just cooking away. Give it a stir every once in a while. When you notice it’s reduced enough that dragging the spoon through it leaves a trail, you are almost done! (I got this tip from the website with the original recipe and it’s very helpful.)
Add some salt & black pepper to taste. If your tomatoes aren’t tasty, add the 1/2 TBSP balsamic. If they’re really tasty ones you probably won’t need it. Add anything else you like: crushed red pepper, oregano, etc.

7. Turn that water you saved back on to boil your pasta. What pasta should you use? Whatever you have on hand! I like this kind of sauce with spaghetti and since I had some, oh boy!

8. Add the mashed tomatoes back to the liquid (that has now been reduced to a tasty pasty. (Nice!)

9. Taste. Does it need anything else? Add it!

10. When your pasta’s done – toss with sauce & some chiffonaded basil (correct usage??) If you don’t know what I am talking about, you need to watch more TV! Or just read this link about how to chiffonade basil. If you don’t have time or don’t give a damn, just chop your basil leaves long & thin.
Or, better yet, just throw in some full leaves!

Toss & put on a plate!

YUM!! This was soooooo fresh, tasty & sweet! I think my tomatoes are peaking right now. I did sprinkle a little fresh parmesan atop mine after I put the camera away but I’m sure you already thought of that.

I’d love to read about how it went for you if you try it!