August 13, 2010 § 3 Comments
The bloody butcher tomatoes are ripening by the pound and we can’t keep up! They have a delicious rich sweet flavor though tough skins. Perfect for sauce!
The tomatoes were quickly boiled & iced so the skins literally fell off. We added them to the big pot with a few spices, salt, a little bit of sugar, fresh basil, and slightly sauteed onion and green peppers (from the garden!) and cooked it down to less than half. This sauce is delicious! We were aiming for a great tasting recipe, not a canning-approved one so we’re freezing these.
I’m not sure if we’ll use it for pizza, but it’s perfect for pasta!