At the end of August I’m always inundated with a large crop of tomatoes. I like to make Chili Sauce, and spaghetti sauce for the winter. This recipe is simple but delicious.
2 cups tomatoes – diced
1 tsp salt
1/4 tsp pepper (adjust to taste)
1/2 tsp sugar
2 tsp olive oil
1 tbsp fresh time (Removed from stems and crushed)
Heat in pan until tomatoes begin to burst. Use a potato masher to burst tomatoes further. Reduce until thickened. Serve hot on pasta or on brochette.