A simple, yet flavorful sauce made from Martino’s Roma and Jalapenos harvested from our Purple Trip to Tuscany, Garden Kit, along with garlic and fresh-cut herbs. We blanch and remove tomato skins, but leave the nutrient-rich seeds. Makes approximately one pint.

Ingredients

4 pounds Roma tomatoes

2 cloves of garlic (chopped)

1 jalapeno (chopped)

1 TB freshly chopped basil leaves

1 tsp freshly chopped oregano

1 TB oil (we prefer avocado oil)

Salt as desired

Bring 1 gallon of water to boil while lightly cutting an ‘x’ into the bottom of each tomato. 

Gently submerge tomatoes into boiling water for 3 minutes. Remove tomatoes and place them in an ice bath (bowl of water with a few handfuls of ice cubes).

Remove skins for compost or dehydrate for seasoning powder.

Heat oil in a large pan and add chopped garlic and jalapeno. Saute on medium until garlic is translucent, but not yet brown. Stir-in oregano and basil. Add prepped Roma tomatoes.

Reduce heat and simmer until tomatoes are broken down and sauce is thick. Stir occasionally to keep heat even.

Will keep in the refrigerator for a week or frozen for several months.