Make the most of tomato season with this quick tomato sauce recipe. Tomato sauce can be used with pizza, pasta, soups, and other recipes. Makes ~ 2 ½ cups.
Ingredients:
5 pounds ripe tomatoes
¾ teaspoons salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf Instructions:
Cut tomatoes in half horizontally. Squeeze out the seeds and discard (optional). Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce sauce by almost half, stirring occasionally, to produce about 2½ cups of medium-thick sauce, 10 to 15 minutes. Taste and adjust salt.
Store up to 5 days in the refrigerator or freeze.
Recipe sourced and adapted from: https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce
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