Fresh Tomato Sauce

By Belinda

If you like your sauce sweet, or if you tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.

Ingredients

• 10 lbs beefsteak or plum tomatoes (or a combination)
• 1/4 cup olive oil
• 1 medium onion, coarsely grated
• 6 garlic cloves, smashed
• coarse salt and ground pepper
• 2 T tomato paste

Details

Servings 9

Preparation

Step 1

1. Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60), use a slotted spoon to transer tomatoes to ice water

2. When tomatoes are cool, remove skins (use a paring knife, if necessary) and discard. Halve tomatoes. Remove seeds with a spoon and discard. Finely chop tomatoes.

3. In a Dutch oven heat oil over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring frequently until onion is soft, 4 to 5 minutes. Add tomato paste; cook stirring, until slightly darkened, 1 to 2 minutes.

4. Add tomatoes and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer stirring occasionally until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately or freeze in airtight containers up to 3 months. Thaw before rewarming.