Between my own garden and the Farmer Steve box, I always have more tomatoes than I know what to do with. Tonight I used five, red beauties in this quick sauce I served with pasta and spinach tortellini.
Quick Tomato Sauce
serves about four
5 or 6 large tomatoes, diced
2 large garlic cloves, diced
2 tbs dried oregano
about 1/4 cup olive oil or enough to make a nice puddle covering the bottom of a large skillet
salt and pepper to taste
Heat a large skillet or saute pan over medium heat. Add oil. Then add garlic, tomatoes, oregano and salt and pepper to taste. (I tossed in a heaping quarter teaspoon and a few grinds of pepper. )
Allow the tomatoes to cook until soft, and the liquid has decreased by about half, about 15-20 min.
Stir occasionally while cooking.
Once tomatoes are cooked, add the cooked tomatoes to a food processor or blender and puree until very smooth. (If you use a blender, only fill half way and cover the top with a towel so it does not splatter and burn you or any bystanders!)
Taste to see if more salt or pepper is needed.
Serve over your favorite pasta or any thing else you like. You can also freeze it for use later.
