Real Homemade Organic Tomato Sauce

September is the month of fresh local tomatoes. But it is also the month of preserves, pesto, and tomato sauces that we will stock for the future winter meals.So here is my recipe, the one I make every year and that we like to thaw for our Pasta Bolognese evenings.

For 5 X 16oz Glass Containers

Preparation time: 20 minutes

Cooking time: 60 minutes

Ingredients

• 10 pound of organic local farm Beefsteak tomatoes
• 4 large organic Onions (2 yellow, 1 White, 1 red - (peel and ruffle chop)
• One full hand of fresh Thyme (mix of English, and Lemony)
• 1 whole garlic clove (peel and ruffle chop)
• 1 French shallot (peel and fine chop)
• 3 fresh sage leaves
• 2 leaves of juniper bay
• 1 tablespoon herbs of Provence (Dry)
• 5 oz white wine
• 1 cup vegetable broth
• 1 Teaspoon mix spices and pepper grind in the mortar (3 whole All Spice, white, red, black, and green pepper)
• 6 oz Organics Tomatoes Paste
• 3 oz virgin olive oil
• 1 teaspoon of coarse salt
• Kitchen twine

Instructions

Wash and coarsely dice all the tomatoes. Set aside in a large bowl.

In a wide deep-bottomed casserole pan, over medium heat, sauté the onions in olive oil. When the onions are caramelized, add the garlic, shallot, and half the thyme stripped. Sauté for another 3 to 4 minutes and pour in the white wine. While stirring, let the white wine reduce until completely evaporated. Then add the tomatoes and mix everything well, then let it cook for 10 minutes. Take together the remaining unstripped thyme, sage leaves, juniper leaves, and make a compact package and tie it well. Add it, as well as the herbs of Provence, salt, spice blend, tomato paste and vegetable broth. Mix well and when the preparation starts to boil, reduce the heat, and let the preparation simmer (small broth) for 40 to 45 minutes. Mix well approximately every 10 minutes. Let cool completely, and transfer evenly to your glass jars. Close them tightly and place them in your freezer.