This chunky slightly piquant tomato sauce is perfect served over a sturdy pasta such as a small penne or rotini. The sauce is redolent with fresh basil and enhanced with a bold red wine reminiscent of tomato sauces enjoyed while visiting Italy. Not only can the sauce be served over pasta, but makes a delicious and quick sauce for pizza.
Although we are not first-time gardeners, this is the first year we have planted one in coastal Georgia. We are learning from our mistakes, but also enjoying the fruits of our labor. Our tomatoes have done well, especially the Cherokee Purple, its deep purple-red hue brilliant on a simple tomato sandwich. This recipe does not specify a variety of tomato, so I have used a mixture in this sauce.
Chunky Basil Tomato Sauce
Recipe Adapted From Complete Book of Small-Batch Preserving
- 8 cups, coarsely chopped peeled tomatoes, about 4 lbs/2kg
- 1 cup chopped onion
- 3-4 cloves garlic, peeled and minced
- 2/3 cup red wine
- 1/3 cup red wine vinegar
- 3/4 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 small can (6 oz/156mL) tomato paste
- Combine all ingredients in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered , for about 40 minutes or until sauce reaches desired consistency, stirring frequently. To freeze, cool sauce completely and package in freezer containers. Freeze, using within 6 months.
- This sauce can also be canned. Directions for preparing jars, etc can be found on Ball Fresh Preserving. Process the tomatoes 35 minutes for pint (500mL) jars and 40 minutes for quart (1L).
|Cherokee Purple Tomato|
The above image is my contribution to Black and White Wednesday #138 hosted by yours truly. Rules for participation can be found here. Looking forward to your contributions to this event! I will be accepting images up to 12 noon, New York time, on Wednesday, July 23. The roundup will be posted shortly thereafter. The image was converted to black and white using Adobe Camera Raw.
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