Tomatoes In November…Who Knew?

 

What’s more delightful that having a fresh harvest of tomatoes in November? I can’t think of anything sweeter or more delicious. If you are one of the lucky ones to still have tomatoes on the vine, or if you are able to pick some green ones and ripen them on the windowsill,  then my recipe for a quick and easy tomato sauce will delight you. I’ve listed several options for you so you can have a sauce thick with onions and garlic, or a pure tomato puree for a delicate sauce for a light pasta dish. No matter which one you choose, these late-harvest tomatoes will not disappoint you.  From my garden with love!

Wash the tomatoes you pick from the garden in a light soapy  lukewarm water to get the residue off the skins.  Cut the tomatoes in half and place in a large  3-5 quart pot. Their own juice will provide the liquid.  Cover and cook on medium until tomatoes begin to break down.

Chop one onion, fine or chunky, and sauté for 2-3 minutes in a frying pan with 1 tablespoon of canola or virgin olive oil until translucent. Add onions to the pot of tomatoes.  Let them cook down and together for about 10-15 minutes. Stir frequently.  After 15 minutes add 1-2 tablespoons of minced garlic to the tomatoes.  Cook for another 1-2 minutes being careful to avoid burning.

At this stage you will have a basic tomato sauce. You can strain this sauce through a strainer if you’d like to have a pure, thin sauce.  Allow the skins and the onion to remain in the strainer and set the sauce aside to cool. Or, pick the skins out using a fork or a pair of tongs.  This method takes a little time, but you’ll end up with a nice sauce and pieces of onion and garlic for bulk and flavor.

No matter which method I choose in the moment, I let the sauces cool. When cooled, I spoon them into plastic containers or closeable freezer plastic bags and lay the bags on a cookie sheet to freeze.

I fill my bags for 2-4 servings and then I am able to use and flavor the sauces all winter long.

When I want a tomato-based sauce, I thaw a bag and decide how I want to season the sauce for topping my pasta or other dish. I’ll add fresh basil to some, fresh oregano to another,  some lemon-pepper, or whatever spices catch my fancy. With this simple and basic recipe I can create a myriad of sauces with great taste even in deep, dark, wintery February.

Make some late-harvest sauce today and enjoy the fresh, sweet taste of garden fresh tomatoes all year long.