Freezer Marinara Sauce
Source of Recipe
Janet Fletcher
List of Ingredients
- 3 lbs. ripe plum tomatoes
- 1/3 cup extra-virgin olive oil
- 2 large cloves garlic, minced
- Pinch hot red pepper flakes
- 8 fresh basil leaves
- Sea salt
Instructions
- Cut the tomatoes into halves or quarters, depending on size. Put them in a large skillet, cover and set over moderate heat. Cook, stirring occasionally, until the tomatoes are soft enough to pass through a food mill, about 10 minutes. Reduce heat as needed to prevent sticking.
- Purée the tomatoes through a food mill fitted with the medium disk. (Use the fine disk if you want to remove all the seeds.) You should have 5 to 5-1/2 cups.
- Heat the oil in a large skillet over moderately low heat. Add the garlic and pepper flakes and sauté briefly to release the garlic fragrance. Add the tomato purée and the basil leaves (torn into smaller pieces). Simmer, stirring occasionally, until the sauce is thick and reduced to about 4 cups. Season with salt. Divide between 2 one-pint freezer containers; cool, cover, and freeze.
Yield: 2 pints
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