Since my children weren’t big fans of my homemade licorice (though I was!), I decided to make a more kid friendly garden recipe today: tomato sauce for spaghetti. I planted several kinds of tomatoes this year: fat juicy tomatoes for my husband’s sandwiches, little yellow pear tomatoes for salsa, and Roma tomatoes for sauce.
The tomatoes are only just ripening for us in the past few weeks, so I didn’t have enough to make a lot of sauce yet. So, I just made lunch for two children.
Chunky Spaghetti Sauce
8-10 Roma tomatoes, diced
1 carrot, diced
1/4 small onion, diced
1 clove garlic, finely chopped
1 Tbs olive oil
salt, pepper, basil, oregon, and chili pepper to taste
Serves 2 children.
From picking the tomatoes to serving lunch took about 50 minutes, including 30 minutes of infrequent stirring.
We often add carrot to our tomato sauce, but it was necessary today because we had so few tomatoes. If you have carrot-averse children, you can blend the sauce and they will never know.
Add carrot, onion, garlic, and oil to a small sauce pan, and cook on medium low heat for about 5 minutes.
Add diced tomatoes and continue to cook for another 20-30 minutes.
Serve! It really is that easy.
