Tomato sauce made from fresh tomatoes is a delicious and simple way to put vine-ripened summer tomatoes to good use and it tastes way better the jarred stuff.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
78 Calories
Recipe Instructions
Step 1
Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
Step 2
Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
Step 3
Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.
Step 4
Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
Ingredients
3 tablespoons olive oil
8 leaves fresh basil
3 cloves garlic, thinly sliced
1 teaspoon kosher salt, or to taste
5 pounds vine-ripened tomatoes, seeded and quartered
