I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It is a wonderful cooking sauce for chicken, sausage or just to toss with pasta. Especially good with spiral pasta or small penne.
Yield:
6 pintsIngredients
30 (approx) tomatoes seeded, peeled and chopped
1/2 cup virgin olive oil
10 cloves garlic chopped fine
3 onions chopped fine
small handful of fresh basil, oregano and thyme – all chopped fine
or substitute dried herbs if no fresh ones avail.
2 tablespoons salt
2 tablespoons pepper
20 (approx) pitted black oil cured olives – chopped
2 small cans tomato paste
1/2 cup parmesan cheese
Instructions
Peel, chop and seed tomatoes in a large pot with onions, garlic and oil. Add herbs, olives, salt and pepper. Bring slowly to a boil and cook gently for 1 hour. Do not burn. Stir in tomato paste and cheese.
Place in canning jars and follow manufacturer’s directions for canning or place in freezer containers and freeze. Both work equally well.
