Tomatoes!!

Yep!  When you see that many tomatoes in one week, it is definitely spaghetti sauce time!  This recipe will use up your entire batch and will be very easy if you have a Vitamix blender or other high powered machine.  The Vitamix will completely dissolve the tomato skins and seeds.  This is of course for a smooth sauce so if you like yours chunky or you do not have such a blender then you will want to remove the skins of the tomatoes and possibly the seeds before cooking them (the cooking world is divided on this issue of removing skins and seeds, but I would recommend doing so if you are not pureeing.  For instructions and information on why and how see how to peel and seed tomatoes).



Classic Spaghetti Sauce

1/4 cup red wine
1 clove Clarion River Organics elephant garlic, minced
1 bag Clarion River Organics roma tomatoes, chopped (16 tomatoes)
1 12-oz can tomato paste
1 8-oz can tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp sugar
1/2 tsp sea salt
1/4 tsp pepper
2 tbsp pine nuts, crushed, optional

Saute garlic in red wine over medium heat two minutes.  Add all other ingredients and bring to a boil.  Reduce heat, cover, and simmer 1 1/2 to 2 hours.  If sauce becomes to thick, add a little water, 1/2 cup at a time.  Puree sauce in Vitamix or other high powered blender (or if no blender, just leave chunky).  Serve over a plate of hot spaghetti (or pasta of choice) and top with some crushed pine nuts.  Serves 6-8.