Garden Fresh Tomato Sauce
- 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 2 lbs. ripe beefsteak tomatoes (about 4 large), cored, peeled, and cut into 3/4-inch chunks
- 1/4 cup chopped fresh basil
- ground black pepper
- To prepare tomatoes, bring a large pot of water to a rolling boil. In the meantime, fill a large bowl with some ice and water. Then, cut out the cores of the tomatoes, followed by slicing an X into the bottom of each. Immerse the tomatoes in the boiling water for about 2 minutes, until the skins begin to loosen. Remove tomatoes and place in the cold water until cool enough to handle. Now you can easily peel off the skin. Cut into 3/4-inch chunks and set aside until ready to place in skillet.
- Stir olive oil and garlic together in a large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes. (Starting the oil and garlic in the pan at the same time prevents the garlic from burning.)
- Stir in tomatoes and 1/2 tsp. salt. Bring to a rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15-20 minutes. (I used a potato masher to smush my tomatoes a bit. Totally optional.)
- Remove from heat. Stir in basil and season with salt and pepper to taste.
- If your tomatoes aren’t as sweet as you’d like, add a pinch of sugar to the sauce.
Yield: 2 cups--enough for 1 lb. of pasta
Sauce can be frozen. Cool it completely, first. Transfer to a 2-cup freezer-safe container. Press a layer of plastic wrap directly on the surface of the sauce, cover, and freeze for up to 3 months. Defrost in the microwave or in the refrigerator overnight.
If you double the recipe, increase the cooking time to about 30 minutes.
PRINTED FROM Scrumptious and Sumptuous