It’s tomato season and they are everywhere! There’s even festivals that celebrate the tomato like the Tomato Arts Festival in East Nashville, TN and the Attack of the Killer Tomato Festival in Atlanta, GA that showcases the variety of ways to prepare it. It’s sometimes referred in French as pomme d'amour tomate meaning “love apple”. It certainly provides our body love with its outstanding antioxidant power and help with reducing heart disease.
With plenty of tomatoes to go around, I find it relaxing to chop them up and cook them down until they make a fresh marinara sauce and adding fresh herbs from the garden. Having plenty of sauce to store, it’s a stress-free go to for Creole, Italian and Mexican dishes.
- 1 tablespoon extra-virgin olive oil
- 2 cups diced onions
- 2 tablespoons minced garlic
- 1 ½ teaspoons dried basil
- 1 teaspoons dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 5 pounds tomatoes, chopped
- 2 tablespoons honey
- 2 teaspoons sea salt
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh oregano
- Heat the olive oil in a large saucepan over medium heat.
- Sauté the onions until translucent.
- Add the garlic and brown slightly.
- Add the dried basil, dried oregano, thyme, and pepper and sauté briefly.
- Add the tomatoes and reduce the heat to low.
- Simmer for 1 hour, or until thickened.
- Add the fresh basil and fresh oregano and simmer for 5 minutes.
Makes twelve ½ cup servings
Source: Canyon Ranch Nourish