Fresh Tomato Sauce

By prairiemama

Never underestimate the power of salt and time. The salt draws some of the water from the tomatoes, leaving less volume but more flavor.

Ingredients

• 6 cups ripe tomatoes, small-diced
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1/3 cup fresh basil ribbons
• Freshly ground black pepper

Preparation

Step 1

Place diced tomatoes in a colander and sprinkle with salt. Toss to mix well.

Place colander over a bowl, cover loosely, and place in the refrigerator overnight.

Remove tomatoes from the refrigerator and lightly press the top with the back of a spoon to release more liquid.

Spoon tomatoes from the colander to a bowl. Discard liquid.

Drizzle olive oil over tomatoes and add basil ribbons. Add freshly ground black pepper and toss to combine.


Hours Over a Hot Stove?

Long cooking times can meld and condense flavors, making the resulting sauce more substantial than the sum of its parts. However, if you don't have time to watch a hot pot, try cooking sauce in a slow-cooker. Just omit added water.