Big-Batch Summer Tomato Sauce

By amybites

Ingredients

• 30 pounds tomatoes
• 12 garlic cloves, peeled
• 1 cup tomato paste
• 1 cup chopped fresh basil
• Salt and pepper
• 1/2 cup red wine vinegar
• Sugar

Details

Servings 8

Preparation

Step 1

Bring 4 quarts water to boil in a large pot over high heat and prepare ice bath in large bowl. Remove core from tomatoes and score small X in base. In batches, lower tomatoes into boiling water and cook just until skins loosen, 15 to 45 seconds. Using slotted spoon, transfer tomatoes to ice bath to cool, about 2 minutes. Remove tomatoes from ice bath and remove loosened tomato skins.

Process garlic in food processor until minced, about 10 seconds. Transfer to small bowl. Process peeled tomatoes in batches in now-empty food processor until almost smooth, 15 to 20 seconds. Transfer to large bowl.

Combine 3 1/2 quarts tomato puree, one-quarter of minced garlic, 1/4 cup tomato paste, 1/4 cup basil, and 1 1/2 teaspoons salt in each of 4 Dutch ovens or large pots and bring to simmer over medium heat. Continue to cook, stirring occasionally, until sauce in each pot has thickened and reduced to 2 quarts, 1 1/2 hours to 2 hours. Stir 2 tablespoons vinegar and 1 teaspoons sugar into each pot, seasoning with additional sugar to taste. Season with salt and pepper to taste.

Can.