|I swear by organic gardening methods- my tomatoes always grow really well.|
|Lots of tomato goodness!|
|We saw the most beautiful field of sunflowers! It was a nice discovery on a dreary, rainy day|
|Our dogs swam their little hearts out, loving the ocean waves and warm water|
|Beautiful waterfall in the Highlands National Park|
|The views were stunning everywhere you'd look!|
|Some of the most beautiful sunsets I've ever seen.|
Cut up tomatoes into 2" pieces, add to a non-stick pot. I had about 12 large tomatoes. Add four cloves of garlic (whole, not chopped), 1 tsp of olive oil and 1 tsp of sea salt. Bring to a boil, stirring frequently. Once you have achieved a boil, turn heat down to simmer the sauce. Once the tomato mixture had started to reduce, transfer to a blender or use a hand-held immersion blender to puree everything. Then, add 2 tbsp dried basil, 1/2 tsp of dried oregano, and pepper to taste. Reduce further on a low heat for as long as you you would like to get the consistency you want. Note: this recipe is not suitable for hot water bath canning practices as it contains olive oil and not enough acid to be suitable for being sealed in a jar on a shelf (bacteria would grow and spoil your sauce).
I had a mixture of yellow, burgundy, and red tomatoes so the sauce is a bit light. It tastes amazing though!