5 pounds of fresh tomatoes – FREE (from garden)
¼ cup olive oil – $.49
3 medium onions, diced – $1.70
8 cloves of fresh garlic (or more to taste), finely minced – $.79
⅓ cup fresh basil leaves, finely chopped – FREE (from garden)
1 sprig of fresh thyme leaves or ½ tsp dried thyme – FREE (from garden)
1 sprig of fresh oregano or 1 teaspoon dried oregano – FREE (from garden)
2 bay leaves – $.62
2 sprigs of Italian parsley (flat leaf) or 1 tsp dried parsley – $.22
1 sprig of rosemary or 1 tsp dried rosemary – FREE (from garden)
red pepper flakes, to taste – $.14
a splash of red wine – $1.00
1 teaspoon sea salt – $.02
1/2 carrot, grated – FREE (from garden)
half of carrot (should be added at the end of cooking and then removed) – FREE (from garden)
1 T honey – $.23
Grand Total = $5.39
Cost Per Serving = $.67
Prep Day: Peel and seed tomatoes only if you want your sauce thick. How to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off).
Pour the olive oil into a large stockpot over medium heat. Add diced onions, garlic and grated carrots. Sauté for 6-8 minutes or until onions are translucent and tender. When you have a minute or two left add red pepper flakes. Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, rosemary and sea salt. Simmer on low heat for 2-3 hours or until cooked down and starting to darken. Add carrot piece for the last 30 minutes to absorb acidity.
Remove sprigs of herbs, bay leaves, and piece of carrot.
Do you like thick or thin sauce? If the answer is thin then use your immersion blender to puree sauce until smooth.
Use fresh or store in the fridge up to 1 week, or can it according to your canner’s instructions for tomato products, or freeze it. Remember to cool before serving.
Serve Day: Thaw and reheat.