Homemade Tomato Sauce

By dette

Ingredients

• 12 lbs very rip tomatoes, preferably plu tomatoes, cut into chunks
• 2 large onions, cut into peices, coarsely chopped
• 3 carrots, cut into small rounds
• 3 celery stalks, cut into small pieces
• 1 c. loosely, packed falt-leaf parsley leaves
• 1 1/2 tsp coarse salt, or more to taste
• small bunch of basil, stemmed (20-30 leaves)
• 1/4 c. extra virgin olive oil

Details

Servings 6

Preparation

Step 1

Combine the tomatoes, onions, carrots, celery, parsley, and salt in a large stockpot, over medium eat, and cook, stirring occasionally, until the tomaotes are beginning to fall apart and the other vegetables are soft, 45 minutes to 1 hour.

Puree the tomato mixture in bathces in a food processor fitted with the metal blade. Place a food mill fitted with the disk with the smallest holes over a large bowl and pass the tomato puree through it to remove the seeds and skins. Return the sauce to the pot and season with salt. cook it at a gentle boil until it has a medium-thick consistency. Sitr in he basil and turn off the heat.

If preserving food is not your idea of how to spend the day, make the sauce, use what you need, and freeze what is left over. But by all means try making this sauce, because its light, delicious taste will win you over.