Dinner in two parts.
This is where two of my three tomato sauces came from. They’re safely stowed in the big freezer downstairs, awaiting my return from Buffalo (I’m leaving this evening for a week or so).
The kitchen’s been a busy place this week, at least up until Saturday, when we took our last stay-cation of the summer and went up to Portsmouth, New Hampshire for a day of sightseeing. More on that later. I’ll look forward to this a bit later this year, when the leaves are falling and the evenings are chilly:
I picked up a honkin’ big parcel of plum tomatoes (seconds, so they were cheap!) at our local farm stand a few days ago and have been gradually transforming them into a variety of different sauces. I made marinara sauce a few days ago, one of my favorite recipes that, oddly, calls for no basil but plenty of garlic and oregano and about a cup of chopped mushrooms. The resulting sauce is light and extremely flavorful. It stands best on its own, over pasta with a main meat course served separately.
I found the recipe years ago somewhere out on the internet. I think it may have been posted on a usenet site, back in the days of 2400 baud modems. I had a Mac Plus back then and felt so very up to date with it!
The old modem and computer are long gone, but I’ve been making this pasta sauce ever since. Give it a try and see what you think.
Use fresh tomatoes, in season, for this recipe
2 tbs olive oil
1 large onion, chopped
6 large cloves garlic, chopped
8 medium, very ripe, tomatoes (peel and seed if desired. I usually don’t bother)
1 cup sliced mushrooms
2 tsp dried oregano
2/3 cup tomato paste
1/4 tsp black pepper, or to taste
1 tsp salt, or to taste
Heat oil in large frying pan or stock pot. Saute onion and garlic. Stir frequently and let cook until the onions are translucent. Add the remaining ingredients. Simmer at low heat for at least one hour, stirring occasionally to prevent burning. The sauce will improve with additional cooking.