Pasta Sauce...from scratch?!?!

One of Mr. D's claim to fame is that he can make pasta sauce from SCRATCH. I was honestly skeptical, but THIS sauce is amazing! I can't let Mr. D one-up me in the kitchen, so decided test my tomato peeling skills this week. Mr. D has a helpful technique, but peeling tomatoes is tough! They are slippery and messy...I had tomatoes flying off my counter and splattering on the floor.

It was all worth it because I was able to make two pots of tomato sauce and improve Mr. D's recipe by adding sausage and mushrooms. Now we have an extra jar in the fridge that will save me from cooking a few meals in the coming weeks. I also think I'm going to whip up another batch and freeze it for when I get lazy during the cold Chicago winter.

I started by using Mr. D's tomato peeling technique on my beautiful Roma tomatoes. It made it petty easy, but it still took me a good 30 minutes to get them all peeled.

I started by cutting an "x" in the bottom of the tomatoes. This helps the skin slide right off the bottom later on.

Working with 5 tomatoes at a time, place them in boiling water for 20-30 seconds and then immediately shock them in ice water. The skins should peel right off after about 5 seconds.

Now its time to take your tomatoes from gorgeous to MESSY. Be sure to guard your fingers watch out for slippery culprits. Cut each tomato in half lengthwise and squeeze out all the juice and seeds into the sink.

Chop your carrot, onion, and 4-5 cloves of garlic. Sautee the vegetables in olive oil until the onions are translucent.

I chose to add mushrooms and sausage to give Mr. D's recipe a little more pizazz. I went with spicy Italian sausage and 2 teaspoons of red pepper flakes because like a little heat in my pasta sauce. Instead of regular white mushrooms, I got some flavorful Creminis at the market. Let the sausage and mushrooms cook then add the contents of the pan and peeled tomatoes to a slow-cooker pot.

Finish it off with some whole, peeled garlic cloves and fresh basil. I cut off the bottom of the garlic heads and zapped them in the microwave for 1 minute to make them easier to peel. Set your slow-cooker on simmer and cook for 10 hours. I broke some slow-cooker rules; occasionally stirring the sauce and breaking apart the tomatoes a little more. The sauce may look a little "juicy" when its done cooking, but I used a pastry blender and it really improved the consistency. If its still to runny when you go to serve it just pour the juice off the top.

Fresh Pasta Sauce

Prep Time: 45 mins          Cook Time: 10 hours       Original Recipe Yields ~6 cups

Ingredients

• 15 Roma tomatoes
• 3 tablespoons olive oil
• 1 medium carrot chopped
• 2 medium onions (chop 1)
• 2 heads of garlic
• 3 Italian sausage links (use hot if you like spice)
• 3 cups of mushrooms, sliced
• 2 cups basil, chopped
• 2 teaspoons red pepper flakes (optional)
• Salt and Pepper to taste

Directions

To peel the tomatoes:

1. Bring a pot of water to a boil.
2. Cut an "x" on the bottom.
3. Cook in boiling water for 20-30 seconds.
4. Immediately shock in ice water, then peel off the skin.
5. Half each peeled tomato lengthwise.
6. Squeeze out the seeds and juices.
7. Place in slow cooker pot and break up. 

 For the Saucs:

1. Chop 1 carrot, 1 onion, and 4 cloves of garlic.
2. Heat oil in a large saucepan.
3. Cook carrot, onion, and garlic for 10 minutes on medium heat. Season with salt and pepper to taste.
4. Add sausage and break-up your links in the pan. Cook until browned.
5. Add mushrooms and red pepper flakes (optional) and cook for another 5 minutes.
6. Combine contents in the saucepan into the slow cooker.
7. Add chopped basil.
8. Peel the rest of the garlic cloves and add to slow cooker.
9. Slice one onion in half and put in slow cooker.
10. Cooker on simmer for 10 hours.
11. Before serving break-up tomatoes with a potato masher or a pastry blender.