Homegrown tomatoes are a staple in our family's dishes since I could even remember... whether they show up in lasagna, a salad, bruschetta, or with spaghetti. My dad plants and harvests from seeds that were brought over from Italy, then my mom preserves them so that we can enjoy them all winter long as well! This year I've started making my own and I know it is something I will be doing as long as I have those fresh homegrown tomatoes around!
- lots of tomatoes
- olive oil
To start, fill a large pot of water and once the water is boiling, dump tomatoes a few at a time for about 1 minute each or until the tomato skin becomes soft and begins to crack and peel off.
Once all the tomatoes have been boiled, prepare a strainer lined with cheesecloth on top of the emptied pot. Peel the skin off and core them, chop into little pieces and place in the cheesecloth.
Leave tomatoes in the cheesecloth for a couple of hours to drip. Squeeze out some water once in awhile.
Once the tomatoes have been left to drip, put olive oil and onions into the pot, saute for bit with basil added.
Add in tomatoes on medium heat and add garlic and more basil. Let it boil for 30-40 minutes.
In the meantime, place jars in the oven on 400 degress F for 20 minutes to sterilize. Once tomato sauce and jars are ready, pour into the jars while boiling and seal tightly!