Fresh Tomato Sauce

Last week my family and I picked the last of the tomatoes from the vine.  Fresh tomato sauce is not only easy to make but is nutritious for you family.  Tomato sauce is also easy to freeze and makes a great quick dinner when you are in a rush.  My family enjoys the fresh tomato sauce on whole grain "Barilla" spaghetti pasta.

Tomato Sauce:
Serves:  Six

4 fresh large tomatoes
1 large sweet onion diced
2 tablespoons olive oil
3 large garlic cloves crushed
1 teaspoons iodized salt
1/4 teaspoon fresh black pepper
10 fresh basil leaves

Tomato Sauce with Whole Grain Spaghetti:
1 box "Barilla" whole gain spaghetti pasta (13.25 oz)
1/4 cup parmesan cheese

In a large pot or dutch oven heat the olive oil until it is hot but not smoking on a medium high burner.  When the oil is hot add the diced onion and saute for 4 minutes or until onions become translucent.  Peel the garlic cloves and press in a garlic press. Then add the garlic to the onions and saute for an additional 2 minutes. Wash, core and slice the tomatoes on a cutting board.  Then add the tomatoes, salt and pepper to the onions.  Cook the sauce for 15 minutes in a covered pot.   Allow the tomatoes to simmer but not burn.

When the tomato sauce is done cooking add the fresh basil leaves.  Puree the tomato sauce for 2 minutes or until desired thickness  (I like to place the pot in the sink which helps me from getting the sauce everywhere).

Cook the spaghetti in boiling water for 7 minutes (or follow package instructions).  Drain water and allow pasta to drain for 1 minute.

Place the sauce and the hot pasta in a pot and continue to cook the two together for 3 minutes.  This allows the juices from the sauce to absorb into the spaghetti.  Then add 1/4 cup of parmesan cheese, salt and pepper to taste.