- 5
- 30 mins
- 165 mins
Ingredients
- 5 lbs cored whole tomatoes, fresh or frozen
- 3 TBS extra-virgin olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 3/4 tsp dried basil or 1 TBS chopped fresh
- 3/4 tsp dried thyme or 1 TBS chopped fresh
- 3/4 tsp dried oregano or 1 TBS chopped fresh
- 1 3/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 to 2 tsp sugar (optional)
- 2 TBS tomato paste
Preparation
Step 1
1) If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 sec to 2 mins. Transfer to a bowl of ice water for 1 min. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2) Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 mins. Add garlic and cook, stirring, for 1 min. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hrs. Taste and season with additional salt, pepper and/or sugar.
3) Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.