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Garden Tomato Sauce with Italian Sausage and Prosciutto
Description
Use up all of those tomatoes growing in your garden, and have tomato sauce to freeze for the winter months when fresh tomatoes aren’t available.
Ingredients
- 20 cups Tomatoes, Roughly Cut
- 1 pound Italian Sausage
- ¼ cups Extra Virgin Olive Oil
- 5 Large Carrots, Peeled And Shredded
- 2 Large Sweet Onions, Finely Diced
- 4 ounces, weight Prosciutto, Finely Diced
- ½ bulbs Garlic, Finely Minced
- 1-½ teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 pinch Freshly Grated Nutmeg
- ½ cups Fresh Basil, Torn
Preparation
Cook tomatoes for 30 minutes, over medium-high heat, in a large Dutch oven with a lid on. Strain tomatoes to remove skins and seeds.
Over medium heat, brown Italian sausage in olive oil. Add carrots, onions, and prosciutto to Dutch oven; saute for 5 minutes.
Add garlic, salt, pepper, nutmeg, and basil; saute for 5 minutes. Add strained tomatoes. Cook for 1 1/2 to 2 hours, stirring every 15 to 20 minutes, until sauce reaches the consistency you desire.
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