4 lbs. tomatoes (about 12 medium sized tomatoes)
3 Tablespoons olive oil
1 green pepper
4 garlic cloves
1 tablespoon sugar
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
optional: 1, 6 oz. can tomato paste
Bring a pot of water to a boil. Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water. Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes. Peel the tomatoes. It should be really easy to do.
Cut the tomatoes in half or quarters and remove as many seeds as possible. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.
Warm up the olive oil in a large saucepan on medium heat. Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.
Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.
*Variations: You can add celery or carrot along with the onion and green pepper. Also, you can add cooked Italian sausage or ground beef to the pasta sauce.
CALIFORNIA SPICY CRAB STUFFED AVOCADO
1 year ago