As the summer gardening season is coming to a close it seems like all of my big Brandywine tomatoes are ripening at the same time. We just picked 18 and there are 5 or so ripening on the vine. There are a few more green ones too. We still are getting some off of our other two plants a small cherry sized Sungold and a grape tomato. We looked at all these tomatoes and thought this seems like a great time to make sauce. We can use up a lot of tomatoes at once and there is nothing like homemade sauce to liven up pasta!
Around 6-8 large tomatoes
4 cloves of garlic
2 medium onions
1 cup mixed fresh herbs- parsley, basil, oregano, thyme (if you don't have fresh, dry will work but reduce the amount to around 2 tablespoons or to taste)
Chop up tomatoes and drain off excess liquid. Chop onions and herbs.
Add olive oil to the pan and preheat. We use a seasoned oil. We add dried herbs, salt and garlic to the oil in the bottle and it makes a really nice base for sauteing or as a tasting oil.
We also cooked the sauce in a stainless steel stockpot so we could saute and cook the sauce down in the same pan. A large saucepan or deep skillet could also work.
Add onions and saute until translucent.
Add chopped tomatoes and cook on low for about 30 minutes until they turn saucy.
Add herbs and continue to cook for about 30- min to 1 hour or until it's at the desired consistency.
Serve over pasta. Enjoy!