Run hard. Eat well.

Garden Fresh Tomato Sauce

Garden Fresh Tomato Sauce. Made with 40 roma tomatoes. trailstotable.com

Mmm, garden fresh tomato sauce and pasta!  Of course, I can’t have a running website without including some pasta recipes.  I know the whole “carbo-loading” craze goes back and forth on whether or not it really helps peak performance, but I am woman of habit, and by golly, I have been carbo-loading since I first started running races in middle school cross country, and I will continue to do so until I am 95 (Well, I can only hope I am still running at 95!).

And–if you are like me, chances are you have tomatoes coming out your ears right now.  Actually, the deer ate all of our tomato plants this year, so technically my tomatoes are from my in-laws’ garden.  Either way, I ended up with a huge pile of tomatoes the other day, and needed a quick way to use my excess produce.  My solution was this fresh and delicious sauce.  It uses about 40 roma tomatoes, and cooks up enough for 6 people (with leftovers).  Feel free to throw in some browned ground beef, or if your kids aren’t afraid of green stuff in their sauce (mine are!) add some fresh veggies if you have on hand.

Garden Fresh Tomato Sauce. Made with 40 roma tomatoes. trailstotable.com

Tomatoes really are beautiful, aren’t they?

Garden Fresh Tomato Sauce. Made with 40 roma tomatoes. trailstotable.com

 

Enjoy!

Print Recipe
Garden Fresh Tomato Sauce
A delicous blend of garden fresh tomatoes and herbs, slow cooked into a thick sauce.
Garden Fresh Tomato Sauce. Made with 40 roma tomatoes. trailstotable.com
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Garden Fresh Tomato Sauce. Made with 40 roma tomatoes. trailstotable.com
Instructions
  1. Bring a large stock pot of water to boil. Add a pinch of salt, then add tomatoes. Cook tomatoes for 1-2 minutes, until the skins begin to split. Drain tomatoes, then run under cold water and peel (Peels will slip right off).
  2. Transfer tomatoes to a food processor and pulse until they are roughly chopped. Set aside.
  3. In a large cast iron pot, heat olive oil on medium heat. Add garlic, bay leaf, thyme, and oregano. Cook, stirring, until garlic becomes soft and herbs are fragrant.
  4. Pour in wine and bring to a boil to deglaze, then continue to boil until reduced by half or more. Add tomatoes, tomato paste, and salt and pepper.
  5. Bring back to a boil, then reduce to a simmer, and cook, half-way uncovered, for about 30 minutes.
  6. Add fresh basil and parsley. Continue simmering for 15 minutes, or until the sauce has thickened to desired consistency. Serve hot with pasta. Garnish with basil and parmesan cheese.
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