We've been having a lot of tomatoes in the house! Some are from the CSA box, and some are extras we bought from the CSA farmer. Since tomatoes are best stored on counter to maintain their tastiness, we stack them in a bowl on a high counter. Their shiny bright color is enticing. No wonder hubby likes to grab and eat them before dinner is ready.
I wish tomatoes are as tasty and as plenty as they are now in this time of the year. I could get tomatoes from grocery store all year round, but they are brought from somewhere else whenever it's out of season. The long distance travel cause the price to be higher; and since it takes time to transport, they are picked before they are fully ripened, hence their less freshness. When bragging about our bountiful tomato supply to my family the other day, I realized how lucky people back home are to have tomato in all season -something I took for granted.
Having a lot of tomatoes allows me to make many kind of sauce. Pizza sauce is the first one I made this season. The original recipe calls for peeling the tomato skin and getting rid of the seeds, but I didn't want to make such effort. I think both hubby & I are practical (read: lazy), and not picky about this kind of stuff. We are just happy enough to have a large amount of homemade pizza sauce in the fridge.
Pizza Sauce 10 ripe tomatoes, chopped
2 tablespoons olive oil
1 onion, chopped
8 cloves garlic, minced
1/4 cup chopped fresh basil or other herbs
4 stalks celery
1/4 cup Burgundy wine (optional)
In a sauce pan over medium heat, sautee onion and garlic in oil until fragrant. Puree chopped tomatoes, celery, and onion mixture in a blender or food processor.
Pour the puree back to the sauce pan. Add the herbs and wine. Bring to a boil, then reduce heat to low, cover and simmer 1-1.5 hour.