Do you grow tomatoes during the summer? If you do, you're probably getting ready to plant them right now, if you haven't already. This year you can try making your own authentic, home-made tomato sauce for all of your pasta and soup needs, from your very own fresh-picked garden tomatoes! (Or you can buy tomatoes from the store - I won't tell).
This recipe is so much easier than I imagined (I'll admit I was intimidated at the thought of making my own tomato sauce, I'm not Italian after all). And it's now my favorite tomato sauce. I'm going to jar a bunch of it up and use it in all of my recipes! Lasagna, pasta, tomato soup... the possibilities are endless.
- at least 3 – 4 beef bones with marrow
- 2 – 3 T olive oil
- 1/2 c – 1 c chopped onions
- 3 – 4 cloves of minced garlic
- several chicken feet (optional)
- 2 quarts of home-canned tomatoes, strained
- 7 oz of tomato paste
- 2 – 3 T oregano
- 2 – 3 T basil
- 2 – 3 T parsley
- 1 cup of water
- 1/4 t nutmeg
- 2 t sea salt (or to taste)
- pepper to taste
- Roast the bones for 30 – 45 minutes in an oven at about 350 degrees
- Stir-fry the chopped onion in coconut or olive oil over low heat
- Add minced garlic when onion is translucent and saute a minute longer.
- Add the vegetable mixture, bones (include drippings!) and the rest of the ingredients to clay pot
- Cover, seal and set to "stew" for 2-3 hours
- The bones and chicken feet will add gelatin to the sauce, which is not only delicious but deeply nourishing.