Tomato Sauce

Tomato Sauce

This recipe is made in large amount to use through out the week in different recipes. It can be used for pasta, lasagna, sauce for meatloaf, and more.

15 to 20 Tomatoes blanched, pealed, and chopped.
(blend in blender until smooth - optional)
1 1/2 jalapeno's chopped fine.
1 full Shallot chopped fine.
3 large cloves Garlic chopped fine.
Olive oil
2 to 3 tbsp Italian seasoning or to taste (below)

Cut out the stem of each tomato. Fill large sauce pan full of water and bring to boil. Dip the tomato in the water leaving it until the edges around the stem start to peal back. Bring it out and use a knife to peal.

Add enough oil to cover the bottom. Saute jalapeno's, shallot's. and cloves until tender. Then add chopped tomatoes and bring to boil. Mash with potato masher and turn to simmer. Continue to simmer for 3 hours, mashing  ever 15 to 30 minutes until the consistency you want.

Italian Season - makes 1 pint
6 tbsp Basil - dried
6 tbsp Chervil, dried
2 tbsp Garlic powder
8 tbsp oregano, dried
2 tsp onion powder
2 tsp rosemary, dried
2 tsp thyme, dried
1 tsp black pepper
1 tsp red pepper flakes

Mix together and store.