Now yesterday, I made my first batch of “Pasta” sauces, it was about 50 percent sun and vine ripe tomato’s, lots of Celery (really strong Celery), Summer Squash, Greens and Onions and Fresh lovely Garlic.
This was brought to a boil and then it was turned down to a steady simmer, and it was simmered with salt and pepper for hours till the liquid was reduced by about 20 to 25 percent.. Then it was allowed to just slightly cool and it was transferred into my trusty blender.
Normally, I use a handheld a lot when I blend tomato’s, I don’t skin them, I blend them and use them all.. but because I had so many different veggies in this lovely batch, I went with the blender as its so much more powerful.
When it was done it was a lovely super thick sauce, just what I was hoping for.. but it does not just have to be just pasta sauce.. O no, its the base for so many things that can be done with it..
Today, I took a half a pint of the finished “sauce” and I did equal amount of milk to make a cream of tomato-veggie soup, but then I chopped up a tiny bit of fresh herbs and then grated a bit of white cheese on top.. Heavenly!