Tomato Glut Sauce
Let me start by saying, I freaking love tomatoes. I will cut up a bunch of them raw, and just eat them. During this time of year, when all the tomatoes are ripe, delicious, and super cheap, I have a hard time not buying out the store. I usually buy several pounds more than I can finish, and here’s what I do with the extras.
Once the tomatoes start to get a little soft, not rotten or anything, just a bit soft, I make them into homemade tomato sauce. It’s perfect for spaghetti or bruschetta. A couple years ago I found this recipe for tomato glut sauce on Care2.com, a website I like a lot. The best part about this recipe is that you don’t have to peel the tomatoes! That would take forever.
This is my pan of raw, seasoned vegetables. One piece of advice I have is either cut the carrots REALLY small, or cook them some ahead of time. They take a long time to cook, and mine were still really crunchy.
This is after I baked it all. It smells fantastic, and it’s super healthy. Lots of commercially made pasta sauces have lots of sugar and preservatives added. After this step, you run it through the food processor and then eat it or freeze it. This is a great recipe for freezing, and it comes out tasting just as good.
Hubby made pasta for us the other day using this sauce (Yes! He cooked! And I didn’t have to screech at him or anything!) He took some ground turkey and browned it in BEER, then added the glut sauce. It was so freaking delicious, I hardly even needed the pasta with it! We had some beer in the house neither of us was that fond of, and it cooked up great. This would also be a good recipe to use up some white or red wine that either you don’t like, or has turned to vinegar. It also gives you a great excuse to buy beer! You’re welcome.