RECIPE
3 ripe tomatoes
4 cloves of garlic – finely minced
medium yellow onion – finely diced
1 tablespoon dried oregano
2 oz sugar
2 oz italian parsley – coarsely chopped
3oz ev olive oil – the good stuff
s & p to taste
STEPS
1. saute onions, garlic and dried oregano in sauce pot on low until it’s all golden brown and see through
2. while you’re caramelizing your onions and garlic cut the steams out of the tomatoes and cut them in half. squeeze out some of the seeds and place the tomatoes in a blender. puree the tomatoes.
3. when your onion/garlic mix are ready to go add the fresh tomatoes puree and sugar and cook for 10 minutes until some of the tomatoes juice evaporate and reduces
4. take the sauce off the heat and whisk in the olive oil, almost like a vinaigrette. add the parsley and s&p
5. pour into a jar and seal tightly and as long as you did;t let the sauce sit around it will be hot enough to make the jar seal. or you can just, you know, eat it right away
Kitchen & Cook 