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Monday, August 31, 2009

Tomato Sauce

6 lbs fresh ripe tomatoes
2/3 cup olive oil
1 cup chopped onion
2 Tbsp butter
1/2 cup fresh chopped basil
1/4 cup fresh oregano
1 1/2 tsp salt
1/2 cup Parmesan cheese
fresh ground pepper to taste

Pierce each tomato with a sharp knife on the bottom, and then blanch to loosen their skins. Peel and remove core after tomatoes have cooled, then chop. Heat oil in a large saucepan and cook onions until translucent.

Raise heat and add tomatoes, basil and oregano. Cook 10-15 min or until sauce thickens. Salt and pepper to taste. Add parmesan cheese, if desired.

Makes about 2 quarts.

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