Homemade Tomato Sauce

There is no denying that it is fall, Warm sunny days and cool nights, its my favorite time of the year and we get to enjoy those beautiful fall days. With that my tomato plants are as I like to say “on fire” and they are pumping so many tomatoes that I can’t keep up. So what to do with the plethora of tomatoes that I have? Tomato sauce!

I have a mix of cherry tomatoes, heirloom, tomatoes and beefsteak tomatoes! The hubby went overboard planting tomato plants and well, here I am ready to make tomato sauce that I can store and use later on. Its great to use on homemade pizza, or a simple pasta dish the kids can enjoy when I don’t have time to create a full blown meal.

Ingredients

Tomatoes - I have a mix of tomatoes but you can use any kind at hand. For this recipe I’m using around 1 pound of tomatoes. Make sure to wash your tomatoes!

4 Garlic cloves- minced

1 tsp - Italian Seasonings

1 tsp - Red Pepper Flakes

1 tbsp - Olive oil

Salt and pepper to taste

Cut up all the tomatoes in smaller 1 inch pieces. In a skillet heat up the minced garlic and olive oil until it barely starts browning, add all the ingredients along with salt and pepper to taste.

Whole tomatoes on a skillet

On medium heat, let the tomatoes and seasonings mixture cook for the 30 to 35 minutes until the sauce reduces. Gently smash any cherry tomatoes so they release all the tomato juice. The mixture will reduce over time and the water from the tomatoes will evaporate and you will have a thicker sauce consistency.

Once the sauce is done, take it off the heat and now its ready to use. I usually save it for later, so I save it on ball jars. I fill the jars while the sauce is still hot, leave a 1/2” gap at the top and close them with the lids. I leave it on the countertop to cool off, once the happens the jar seals itself. I keep my sauce refrigerated because we tend to use it throughout the week!

Fill it up and I leave about 1/2” gap from the top.

Voila! Its ready to use!

See the top of the jar? It sealed itself as it cooled off.

Do you can any fruits or vegetables that grow in your home? Tell me about it in the comments.

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Masson… a builder of many things.

It is in those quiet times when you get inspired to write and adversity makes you think of what is truly important in life. Hence why the name Masson Lifestyle. This blog is about the life I’ve built with my family in our modest home. A place were we cook, laugh, live and enjoy being together. We still have so much to renovate in this house, and after ten years of living in it, it still needs a little “reno” love. So let me walk you thru it as we update this home, where we cook, sew and also were we design a life well lived.

Blueberry Scones

I don’t know about you, but I rather get in some extra sleep than cook a full blown breakfast before I have to jet out the door. I want to make sure the kids get some sort of food before they head to school and I need to eat something before I get a workout. We have made these countless of times. It’s a quick and easy breakfast to make at home. You can store it for a few days (2 to 3 days tops!) or enjoy it all at once.

2 cups of all purpose flour

2 tablespoons of baking powder

1 1/2 sticks of cold butter , 1/2-inch diced. I highly recommend Plugra butter. It has a higher fat content which means you get more flavor.

1/2 cup of dried blueberries, I get mine at Trader Joe’s. If you don’t care for blueberries you can substitute with one cup of semi- sweet chocolate chips

2 eggs

1/2 cup of cold heavy cream

1/2 tsp of salt

Preheat the oven to 400 degrees and get a baking sheet off to the side to set your scones once they are made. You don’t need to grease the baking sheet!

In the bowl of an electric mixer coming the flour, baking powder, salt, blueberries, and cold butter.

Add all the dried ingredients to the mixer

On a separate bowl, mix the eggs and the cold whipping cream. With the mixer on low speed add in the mixture of eggs and heavy cream. Mix until its just blended. You want to keep some of those butter chunks in there. Save at least a tablespoon of the wet ingredients, you will need it for an egg wash and I’m warning you now…the dough will be a little sticky.

Dump the mixture in a lightly floured wooden board. Roll the dough until its between 3/4” to 1” thick. I usually create one big rectangle with the dough and cut the dough into triangles and set on the baking sheet. Brush the top with an egg wash and sprinkle a little sugar.

Dough flattened to 1/2” thick rectangle, Cut into 12 triangles.

Brush your triangle pieces with a little bit of egg wash.

Bake for 14 to 18 minutes until the scones are lightly browned and the inside if fully baked.

Serve warm with a cup of coffee, eat by itself or add some clotted cream and jam, or save for later!

As an Amazon Associate I earn from qualifying purchases. What the heck does that mean?! It means that if you click on the links above and you make a purchase I earn a small commission from it.