Tomato Sauce for Preserving

Note: I leave my tomato skins on and seeds in, but you can look up directions to remove them or ask me how. This makes about 4 servings and can be canned or frozen. To freeze, let cool then transfer to plastic freezer bags and lay flat in the freezer.  To can, follow instructions for a 35min. water bath.

- 4-5 Tomatoes (any kind!), chopped to desired size      

- 2 Cloves Garlic or 3-4 Garlic Scapes, chopped  

- 2-3 Tbs Olive Oil 

- Salt & Pepper to taste    

- 3 -4 sprigs each Fresh Oregano, Thyme and Basil 

- 1 lg Yellow Onion, finely chopped   

Place olive oil in a large pot over a medium heat. Add onion and garlic and let cook until almost translucent without letting the garlic burn, stirring frequently, about 4 mins.. Add herbs (leaves only) and stir into pot until you can smell them. Add tomatoes, salt, and pepper and stir. Let cook down on a low heat so the sauce is just a soft bubble and let cook down for around 45 moin-1 hour or until there is minimal liquid left. Stir every 12 mins or so. You can add carrots, meat, or any other ingredients you like. If you like chucky sauce, leave as is. If you like smooth sauce, use an emersion blender to reach desired texture. Good luck not eating it all before you preserve it!