Now, the fact that I'm the sucker who will have to do the saucing not with-standing, I'm stoked about our score. The other fact that makes me the sucker is that there were better than 40 lbs of little red cuties in that bushel, which then had to be carried home. That is in excess of what my 4 year old weighs. My 4-year old, incidentally, who announced to me the other day that I was to call him Tesla. Yes, in addition to raging chocolate addicts, geeks proudly abound in this house. And sometimes they just bound. The 4-year old one at any rate. I'm more of a scamper-gavotter myself.
The secret to sauce -- or so my sauciest and sassiest friends have informed me -- is the long slow simmer. In a nutshell, say they, it doesn't matter what you put in, so long as you simmer it for hours. You can guess what my house is going to smell like for the foreseeable future.
Haystrom Farms enthusiastically sold us these pretty tomatoes. Thanks!
I am not -- nor have I ever been -- Italian. So, I cannot promise that this will pass muster with anyone who grew up eating their Nonna's sauce. However, we find it is flavourful and delicious and works great for our saucing needs, especially with all ingredients fresh from the farmer's market -- and, hallelujah, perfectly ripe.
(I made this 3 times, because my pot can only hold 15 lbs of tomatoes at a time. Can you say SUCKER???)
1/4 cup extra virgin coconut oil
15 lbs of roma tomatoes, diced
2 lbs onion, diced
4 cloves of garlic, minced
1/2 lb carrots, diced or sliced
3 tbps sea salt
3 tbsp oregano
4 tbsp marjoram
3 tbsp basil
1. combine and simmer for HOURS. If you have a cheap crappy stockpot like I do, make sure you keep it on very low. If you have a significantly better enormous pot with a thick encapsulated bottom, only you know if you can push the heat up a notch to medium.
2. allow to cool (and puree with an immersion blender if you like)
3. put into clean 1 L jars and freeze
THE FINAL PRODUCT: 27 L OF SAUCE. Good thing I have a freezer!