I have a plethora of tomatoes and bell peppers in my garden and have been trying to keep up with them. I have filled my freezer as well as Edie's and am now making many of my dishes with fresh tomatoes in lieu of canned. What a concept. Tonight I made spaghetti, much as I used to make it, with a dollop here and a sprinkle there. It was delicious. My problem when I make up recipes is that I rarely measure. This is my attempt at unmeasured spaghetti sauce reproduction.
Ingredients (or as close as I can recall):
20 tomatoes, washed and diced (I didn't peel or seed)
1 bell pepper, chopped
6 cloves garlic, chopped
1 red onion chopped in the food processor
1 6-ounce can tomato paste
1/8 cup Italian seasoning
2 tbsp oregano
2 tbsp basil
1 tbsp parsley
1 tbsp salt
1 tsp pepper
2 tbsp olive oil
1.5 LBS chicken breast, diced
Italian seasoning
Your favorite pasta
1. Dice the tomatoes, bell pepper and garlic directly in large skillet over medium heat. Add onion, tomato paste, Italian seasoning, oregano, basil, parsley, salt and pepper. Simmer for 1 hour and 40 minutes. Continue cooking while you;
2. Cook your pasta
3. Heat olive oil in small skillet. Add chicken. Sprinkle with Italian seasoning. Cook through. Add to tomato sauce.
Put over your favorite pasta and enjoy!
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