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.Basic Tomato Sauce

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"If there is one thing to make from scratch and have on hand all winter long, it's homemade tomato sauce. Over the years, I've tried everything and this is my final verdict: Taking off the skins and removing the seeds makes the sauce too sweet and it's not worth the effort. Putting in the whole tomato makes the sauce too watery. Using the whole tomato, but squeezing out some of the juice, makes it just right."

List of Ingredients

◦ 5 pounds tomatoes
◦ 1 clove garlic, peeled
◦ 1 teaspoon salt
◦ Leaves from 1 sprig fresh basil
◦ 1 tablespoon extra virgin olive oil


Recipe

Cut out any brown spots from the tomatoes, core, halve through the equator, and gently squeeze the juice from the tomatoes. (Don't squeeze too hard; you still want a bit of juice in there.)

Working in batches, place the tomatoes in a food processor or blender with the garlic, salt, and basil and process to combine. If you prefer a chunky tomato sauce, simply cut the tomatoes into quarters and roughly mash with a potato masher.

In a large saucepan, heat the oil over medium heat. Add the tomato pulp, stir, and reduce the heat to low. Simmer, stirring occasionally, for 2 hours, until the sauce has reached your desired consistency.

Pour the hot sauce into wide-mouthed glass jars, leaving 1 inch of space at the top for the sauce to expand. Let the jars cool before you put them in the freezer to freeze for up to 10 months (be sure to label and date them!).

Makes 1 quart





✰ Tip:
This basic recipe can be used as a base to make other sauces. I like to add a little butter and serve with pasta and Romano cheese. The best way to maximize your efforts is to quadruple this recipe and make a big batch. If you don't grow your own organic tomatoes, head to the farmers' market in late August and buy a big basketful. You won't regret it.