Using My Tomatoes

I had about 25 Early Girl tomatoes sitting on my counter. There's no way I can make enough BLTs or burgers to use them up quickly.  So I decided to make a pasta sauce using tomatoes, basil and parsley...all from my garden.

I blanched the tomatoes to remove the skin.  I then diced them up and sautéed them in olive oil with onions and garlic. After they had soften, I added dried oregano, fresh basil, parsley and seasoned with salt, pepper and a little sugar (I always add sugar to my red sauce to cut the bite of the tomatoes).  I then let it simmer on the stove for a while with a few parmesan rinds.  This is a neat little trick I learned somewhere.  Probably on Food Network since I watch it so much.  Save your parmesan rinds and then just toss them into any red sauce.  Gives it a nice cheesy flavor and leaves nothing to waste.

Finally, I poured the sauce into a jar and popped it in the fridge as I won't be using it for a few days.

This is a beautiful thing.

And thanks to PW for the tutorial on how to do a skim shot.  It's where you shoot at the same level to include background information.  It makes for a much more interesting photo.