I have hoarded the canned tomatoes, green beans, and beets from sister-in-law for just the perfect dish. With this winter blast we got yesterday and the frigid temperatures today I though garden fresh tomatoes were just what the doctor order to avoid the winter blah. The tomatoes were so red and delicious, it was a wise decision indeed. She is right that these are so much better than the store-bought cans of tomatoes. I was never sold that it was worth the effort to can, but I am sold and will definitely be canning tomatoes next summer.
- 2 garlic cloves
- 1 T. olive oil
- 1 quart fresh canned tomato or 28 oz can whole tomatoes
- salt and pepper to taste
- Thinly slice garlic.
- In a cold pan, put in olive oil and add garlic.
- Cook garlic until fragrant, about 2 minutes.
- Add in tomatoes and crush them until desired consistency.
- Season to taste.