Prep Time: 15 mins
Cook Time: 2 hrs
This recipe is a bit time consuming, but worth every second. You can freeze it and have fresh tomato sauce well through the winter.
- 2 ½ lbs fresh assorted tomatoes (or all plum tomatoes)
- 1 Tablespoons olive oil
- 3 garlic cloves
- ½ small yellow onion
- 1 Tablespoons tomato paste
- 3 sprigs of fresh basil
- Salt and black pepper
- Heat your sauce pot with oil, then saute diced onions and minced garlic until soft.
- Add the tomato paste and cook until dry.
- Remove from heat and set aside.
- Bring a large pot of water to a boil for blanching. In shifts, drop tomatoes into water while boiling for about 30 seconds, until they begin to wrinkle and peel.
- Use a slotted spoon to remove tomatoes and place in an ice bath to cool.
- Use your hands to peel the skin from tomatoes. Use a pairing knife to carefully remove the hard tomato core. Roughly chop up tomatoes and add to pot with the onions and garlic.
- Let tomatoes simmer on LOW for up to 2 hours – stir often.
- When the sauce is finished, season with salt to taste, add a dash of black pepper, and stir in chopped fresh basil. Enjoy! See notes for storing tips.
To refrigerate: Completely cool sauce to room temperature, store in sealed airtight containers and keep in the fridge for 5-7 days.
To freeze: cool sauce to room temperature, then store in an airtight container and freeze for up to 5 months. When ready to reheat, remove and let thaw for 2-3 hours. Then add to pot and reheat.