SWEET TOMATO SAUCE

By Phil-2

Ripe tomatoes are naturally sweet. The only reason to add sugar is to mask the flavor of unripe or poor-quality tomatoes. Try this sauce with meaty, summer-ripe tomatoes and see what I mean. Serve with a fresh egg pasta such as fettuccine or with potato gnocchi.

Ingredients

• 5 pounds tomatoes
• 2 medium carrots, coarsely chopped
• 1 large red onion, coarsely chopped
• Salt Extra-virgin olive oil
• 6 fresh basil leaves, torn into bits

Preparation

Step 1

Bring a large pot of water to a boil. Add a few of the tomatoes and cook for 30 seconds. Remove with a slotted spoon and let cool. Repeat with the remaining tomatoes. Peel the tomatoes, then cut them in half lengthwise and gently squeeze out the seeds and juice. Coarsely chop the tomatoes.

Combine the tomatoes, carrots, and onion in a large slow cooker . Add a pinch of salt. Cover and cook on low for 6 hours or on high for 3 hours, or until the vegetables are tender.

Let the sauce cool slightly. Puree it in a food processor or blender. Taste for seasoning . This sauce keeps well in the refrigerator for up to 3 days or in the freezer for up to 6 months . Just before serving, reheat gently, if needed. Stir in the olive oil and basil.