This recipe is another tribute to my Grammy! I can still taste my Grammy’s tomato sauce. Her secret was a giant scoop of sugar she added to provide a sweet flavor. One of my last memories of us together was over a bowl of pasta. I was doing my medical school clinical clerkships about 2 hours away from her. On a whim, I called and told her I was coming to visit for the night. When I arrived, she had her spaghetti ready and it was divine. I can still picture us around her table enjoying it! This was one of our last times together and I will cherish it always!
I have removed the cane sugar and added balsamic and orange juice to provide a natural sweetness which is intensified as the sauce cooks down.
I hope you will make this and share a meal with your loved ones!
Supplies:
- Dutch Oven
- 5 Inch Utility Knife
- Cutting Board
- Potato Masher
- Wooden Spoon
- 1/2 Teaspoon Measuring Spoon
- 1/4 Measuring Cup
- Orange Press
Ingredients:
- 3 lbs tomatoes (I love this with heirloom tomatoes, but you can use your favorite)
- ¼ cup balsamic vinegar
- Juice of 2 oranges
- ½ teaspoon black pepper
Instructions:
- Wash tomatoes
- Cut tomatoes into quarters
- Add to Dutch Oven
- Slice oranges in half
- Add balsamic vinegar, orange juice and black pepper
- With a potato masher, press down on the tomatoes to release their juice
- Heat Dutch Oven to medium and bring to a boil
- As sauce cooks, continue to press down on the tomatoes
- Keep sauce at a slow boil and cook down by half (about 30 minutes), stirring every 5 minutes to prevent sticking
ENJOY!!!