As summer comes to an end, canning season is just beginning. Canning or preserving fresh produce can feel like a daunting task to some, but is so worth the reward when you are able to enjoy the flavors of peak summer vegetables in the dead of winter. 

Recently I made homemade pomodoro tomato sauce with garden Roma tomatoes from my father’s friend, Peter. It was so much easier than you might think. It celebrates fresh, ripe tomatoes with minimal ingredients. I used fresh basil, garlic, some salt & pepper, and that’s it! This recipe made two large jars of sauce, but feel free to adjust based on how much produce you have. I always suggest you just taste as you go. 

You will need:

5 lbs fresh tomatoes (plum/roma/or San Marzano preferred) or 2 large cans whole peeled tomatoes

1 head fresh garlic minced (about 7-8 cloves)

½ cup olive oil

10 fresh basil leaves, torn

1 tsp sugar

Salt/pepper to taste 

Begin by prepping the tomatoes by scoring the bottoms (make an X with your knife). Place them into boiling water for about 20-30 seconds, then directly into an ice bath to “shock” them and stop the cooking process. Once your tomatoes have cooled down, their skins should be very easy to remove. Peel off their skins, give them a rough chop, then set them aside. 

Place your olive oil and garlic into a cold pot, then raise to medium heat. I have learned that if I start everything in a cool pan, I have more control over how quickly everything cooks. Keep an eye on your garlic and once it turns light brown, add in your peeled tomatoes (or canned). You do not want your garlic to burn, or it will give a very bitter taste. 

Add in some salt, pepper, basil, and sugar and let your tomatoes break down and simmer for 30 minutes to an hour over low heat. Taste, then season again. 

You can place it on homemade pizzas, add it on pasta, or in place of marinara. You can store it in the fridge for about a week, or place it into ziplock bags removing all the air, and it should keep in the freezer for up to 6 months.

Claire Burns is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.