Wondering what to do with your tomato bounty?


Most people know that I’m a tomato lover. It all started when I was a little girl. I would watch my dad delicately slice a few farm stand beef steak tomatoes, add salt,  and savor each juicy bite. Now as an adult there are always tomatoes on my counter. I put a few slices on my breakfast sandwich, then in a salad for lunch and sometimes a few slices at dinner time.

When the seasons right my family and friends who tend gardens bring me baskets full of these delicious colorful candies. Right in the middle of tomato season this year we were going on vacation. I had bounties of tomatoes from four different families, which equaled over 30 tomatoes! If you know me pretty well, you know that I hate wasting food! I had a major problem on my hands…how do I preserve these beautiful, organic tomatoes?

For the first time I decided to make homemade tomato sauce. Allow me to clarify – I ALWAYS make homemade pasta sauce for my family (because it’s almost as easy as pouring a jar sauce into a pan), but I use canned tomato sauce. After researching recipes, I created a delicious tomato sauce recipe that’s also pretty easy to make.


5 – 7 medium-sized tomatoes

1 pound of ground meat

1 chopped medium onion

4 crushed garlic cloves

1 – 2 cups of red wine

Extra virgin olive oil

Fresh basil and oregano

Salt and pepper


Set your oven to 325 degrees. Place halved tomatoes in a baking dish with the seeds faced up. Drizzle tomatoes with olive oil.  Sprinkle garlic, herbs, salt and pepper over tomatoes. Bake tomatoes for 1.5 hours, then turn oven up to 400 degrees for 30 more minutes. If during the baking process the tomatoes begin to burn, turn the oven down.

Remove tomatoes from the oven, let cool and then place in a food processor. I use my Nutrabullet.  If the sauce is for another night, place into a freezer safe container and store for later. If you’re making dinner for tonight, brown one pound of ground meat of your choice with a medium chopped onion. Don’t forget to add a pinch of salt to your meat.  Then drain off the fat. Add your sauce and red wine to the meat and onions. Bring to a boil for 5 minutes and then simmer for 20 to 40 minutes – the longer you simmer the more the flavors develop. garnish with chopped fresh herbs and a sprinkle of parmesan. Enjoy!

Home cooks, I want to hear from you! How do you make your homemade sauce? I’d love to switch it up next time.

2 Responses to “Wondering what to do with your tomato bounty?”

  1. Dorian W. Christensen October 25, 2013 at 1:16 pm #

    turn oven up to 400° and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.

  2. Jessica Zirbes October 26, 2013 at 4:17 pm #

    Thanks Dorian!

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