Hey look another generic pasta sauce recipe!!! #SORRYNOTSORRY.
Currently liv.ing. for the tomatoes that are abundant in Southern California right now. So juicy and sweet I would be doing a disservice if I didn’t make a pasta sauce.
I came up with something on the whim when I noticed I had a ton of these tomatoes that were about to go bad that turned out SO savory and sweet. The combination of herbs I put in it this time were a bit different than usual which definitely attributed to its friggin incredible taste this time around. Now go make this bombass sauce:
5-6 (juicy AF) heirloom tomatoes
1 can organic diced tomatoes
1 Tbsp Apple Cider Vinegar
Small handful of fresh parsley + cilantro + basil
1 Green Bell Pepper
Tsp Cayenne pepper
Juice of 1 lemon
2 shakes of cumin powder + dried oregano
1/2 cup of chopped red onion
Organic no-salt seasoning
Salt & Pepper to taste
The trick: Don’t be afraid to keep adding in basil, cilantro and parsley. The more the better!!
- Heat up the tomatoes, canned tomatoes, garlic, basil, parsley, cilantro and lemon in a pot until bubbling.
- Stick into blender with everything else (might have to do in halves if too much for your blender)
- Stick into mason jars, let cool outside of the fridge for an hour.
- Once cooled, THEN stick into fridge/freezer. MASON JARS WILL CRACK IF STUCK INTO FREEZER IF YOUR TOMATO SAUCE IS STILL STEAMING.