Our garden is finally bursting at the seams with tomatoes!
When August hits and we’ve got tons of extra ripe tomatoes, that means I’ll be making pasta and pizza sauce from scratch, starting with the tomatoes from our garden! However, we’ve been saving most of the ripe Romas for our local farmer’s market each week. So…what that means for now is that I shop in bulk for plain, canned tomato sauce at a lower price, and add in my own fresh herbs to create delicious (and still garden fresh) pasta and pizza sauces!
With this crazy heat, I’ve finally brought in most of my herbs to the kitchen — which is the perfect place to have them anyway!
The great thing about homemade tomato sauce is that you can make it however you like it. Hate rosemary? Leave it out! Love parsley? Throw in a few extra sprigs! If I’m honest, this “recipe” changes every single time I make it, based on what herbs I have and/or I feel like putting in it. But today, here’s how it went down.
Garden Herb Tomato Sauce
16 oz. canned plain tomato sauce
1 whole green onion, finely chopped; roots discarded
1/2 Tbsp. finely chopped fresh basil
1/2 tsp. finely chopped fresh rosemary
1/2 tsp. finely chopped fresh chives
1/2 tsp. salt
1/4 tsp. ground black pepper
Pour the tomato sauce into a small saucepan (or a bowl, if prepping for the freezer). Gently stir in all the other ingredients. Mix until well-combined, and until the flavor matches what you’re hoping for!
If preparing for a meal right away, heat on low until heated through. If prepping for the freezer, pour the sauce into a freezer-safe container for later.
Pour over pasta, or spread over pizza crust, or just dip a piece of toast in it, if you like! I admit, the herbs are strong, but I love it that way. 🙂 Just garden fresh.