There is nothing better than fresh tomatoes in the summertime. With this recipe, I can have that summertime bite throughout the winter. This year, I grew 15 different tomato varieties. Two of them–Amish paste and San Marzano– are perfect for making sauce. With a meatier flesh, minimal seeds, and less juice, these paste tomatoes make the perfect thick and rich tomato sauce.
This sauce does not require any seeding or peeling of your tomatoes either! The food mill does all of the work. Yes, it may take a little while. But you get an amazing final product and a great arm workout.
Tomato Sauce
Course: Dinner, LunchCuisine: Italian, Garden, PreserveDifficulty: EasyServings
4
servingsPrep time
1
hourCooking time
1
hour40
minutesCalorieskcal
Ingredients
4 tablespoons good olive oil
20 lbs paste tomatoes, quartered
8 cloves garlic, peeled
1/4 cup fresh basil
salt to taste
- Special Equipment
Food mill
Directions
- Place a large pot over medium high heat and add olive oil.
- Add in tomatoes, cooking about 10 minutes, or until tomatoes begin to release juices.
- Add in whole garlic cloves and basil and bring heat down to medium low. Cook about 90 minutes more, or until tomatoes have completely broken down.
- Run through a food mill and let cool on the counter.
- Use right away, or freeze 2 cup portions in flat, ziplock bags for easy storage.
- When ready to use
- Reduce sauce over medium heat for 20 minutes, or until thickened.
