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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



1. 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.
   
   
2. Pur�e 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.
   
   
3. Heat the oil in a large skillet over moderately low heat. Add the garlic and pepper flakes and saut� briefly to release the garlic fragrance. Add the tomato pur�e 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