I have come to the end of my tomatoes. Weeks ago, when we had our first frost, I picked all of the green tomatoes off the vines in my garden. I had 7 big bowls full! I had read that I could wrap them in newspaper and they would ripen on their own. I did so, but then got to thinking about all of those chemicals in the newspaper. After a week, I unwrapped all of the tomatoes and put them in cardboard boxes that could be shut. Slowly, the tomatoes all turned red. Lucky for me, they did it in stages so I could can them 7 quarts at a time. This final batch wasn’t enough to can and I did not feel like freezing them.
- 2 quarts canned tomatoes or 14 large fresh tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 2 bay leaves
- 2 Tbsp oregano
- 1 Tbsp basil
- 2 Tbsp dried parsley
- ½ tsp ground nutmeg
- 1 tsp season salt
- ½ tsp pepper
- 1-2 Tbsp honey to taste
- 1 small can tomato paste
- Drain tomatoes or chop fresh tomatoes.
- Put them through a food processor.
- In a dutch oven, saute onion and garlic in olive oil.
- Add the tomatoes.
- Season with bay leaves,oregano, basil, parsley,nutmeg, season salt, pepper and honey.
- Simmer at least 2½ hours
- Add tomato paste and simmer ½ hour more.
- Adjust seasoning to taste.
* Note: I am going to make meatballs later out of some Jennie-O Italian sausage links I got on sale. I will take the meat out of the casings and add an egg and 2/3 cups of breadcrumbs and form into balls. About 45 minutes before serving, I will drop them into the sauce to cook.
My house already smells SO GOOD!