CHAPTER 8: SIDE DISHES

MAKE-AHEAD TOMATO SAUCE

Italian sauce can be used for everything from pasta to pizza.  This is a quick and easy sauce you can dress up with vegetables and other seasonings to use as needed.

Note: Used the canned tomatoes if you are in a hurry. Use fresh if you have the time to cook them down to your desired consistency of sauce.  You can chop them or even food process them to whatever degree you wish in order to get a chunky versus smooth sauce.

Ingredients:
4 Tbsps olive oil
4 garlic cloves, minced
2 (28 oz.) cans diced tomatoes, or about 25-30 plum tomatoes
2 Tbsp tomato paste
2 tsp oregano
2 bay leaves
1/2 tsp salt
1 tsp black pepper
2 tsps pesto or 1 tablespoon fresh chopped basil leaves

Method:
Place the oil in a heavy-duty saucepan and place over medium heat.
Stir in the garlic and cook for 15 seconds, stirring constantly.
Add the tomatoes and tomato paste.
Bring the mixture to a boil.
Stir in the oregano and bay leaves and simmer the mixture for 25 minutes.
Stir in the salt and pepper and cook 2 minutes longer.
Remove the pan from the heat and stir in the pesto or basil well.

To freeze: Oil your freezer containers.  You can also line them with plastic wrap. When you are ready to thaw, you can lift out the frozen block of sauce.
Let the mixture cool completely before storing in containers.

To use, defrost in the refrigerator overnight. Or reheat in the microwave for about 5 minutes. Never reheat it in the plastic if you wish to preserve the appearance of your plastic containers. Tomato sauce will otherwise badly discolor your plastic ware.

Makes 8 servings
 
You can double this recipe as needed. Reminder: This is a great way to make the most of in-season tomatoes. The sauce can keep for up to 6 months.

Preparation Time: about 30 minutes
Post-freezing cooking time: about 5 to 10 minutes