Oh the weather outside is frightful, but the garden fresh tomatoes are still delightful!

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.

tomato sauce garlic tomato sauce oil
tomato sauce garlic cooked tomato sauce tomatoes
Tomato Sauce
Recipe Type: Sauce
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 8
  • 2 garlic cloves
  • 1 T. olive oil
  • 1 quart fresh canned tomato or 28 oz can whole tomatoes
  • salt and pepper to taste
  1. Thinly slice garlic.
  2. In a cold pan, put in olive oil and add garlic.
  3. Cook garlic until fragrant, about 2 minutes.
  4. Add in tomatoes and crush them until desired consistency.
  5. Season to taste.

tomato sauce

Beautiful color, who good feel down eating that!  Besides, doesn’t get much easier.  I used some of the basil oil I had on hand and the tomatoes I used were so delicious that I did not need to add any salt or pepper.  I imagine using the store-bought might require additional seasoning, or even throw in some crushed red pepper flakes with the garlic.  Beyond delicious, it was so garden fresh and tasted like Summer in a bowl,  Topped some whole wheat gnocchi, perfect when the wind chill makes it feel like it is –10 degrees.