Fresh tomato sauce

Last week D and I found ourselves at the farmer’s market at Harvard.  There were too many beautiful vegetables available to pass up, so we made ourselves a tasty tomato sauce.


  • six tomatoes
  • two carrots
  • two celery stalks
  • one large onion
  • garlic
  • mushrooms
  • some mildly spicy pepper
  • parsley and thyme, salt and pepper

On a whim, we roasted the tomatoes, carrots, celery and garlic in the oven at 400 degrees until the tomato broke down.  We sautéed the onion and mushrooms in some olive oil, then added everything else and cooked until it was appropriately thick.  Made enough for two dinners, and was good (maybe even better) as leftovers.

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