Fresh Tomatoes Pasta Sauce

I have known for a while that canned items are not good for us.

The metal in the can leach into the food and or the white liner in other cans can leach BPA... and we eat it.

So we have cut out pretty much everything canned in the last couple of years...everything but canned tomatoes. 

I used canned tomatoes for a lot of recipes...

Truth is, tomatoes are acidic, and are the worst thing you can get from a can.

So in the last few months, I decided to try perfect a tomato sauce from fresh tomatoes.

Here is what I do.

Start by chopping an onion and a couple of carrots (+ 1 stalk of celery if you have it), and brown it in 4-5T of Olive Oil.

Wash your tomatoes (I used about 4lb)

cut in quarters and blend away. Skin and all.

Add the pinkish froth tomatoes to the browned veggies, 

add salt to taste and add some basil, bring to a boil.

 Then turn down to medium/low and cook for 2 hours.

*** I use very little salt upfront, and adjust the salt at the end of the cooking time, when the sauce is thicker and the extra water evaporated***

After the first hour, the sauce color will turn into a deeper red color, but still looking kind of soupy.

Now leave the lid completely off, and cook for the second hour, making sure it is still bubbling (not boiling).

Leaving the lid off, will allow the extra natural water in the tomatoes to evaporate, leaving you with a thicker sauce.

This is by far the best homemade sauce I have made up to now.

This makes a larger batch, so I can freeze the rest and use at a later time.

Stay Frugal,

Daniela