Description
This incredible tomato sauce uses almost the entire tomato to bring a huge amount of flavor to any dish that includes it.
Ingredients
Scale
- 8 Fresh Tomatoes, Home Grown or Farmers’ Market
- Olive Oil
- 6 Cloves of Garlic, chopped
Instructions
- Blanch the tomatoes. Make a shallow X in the top and bottom of the tomatoes with a sharp knife. Put the tomatoes in boiling water for 30 to 60 seconds, until the skins start to lift off the tomato. Remove to an ice water bath.
- Remove the skins from the tomatoes and put them in a small saucepan. Put a small amount of water in the saucepan, cover, and put it on a burner over low heat.
- Squeeze the seeds from the tomatoes over a bowl to retain all the seeds and juices.
- Chop the skinless, seedless tomatoes into pieces.
- Put some oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
- Add the tomato pieces to the pot and let them cook.
- Strain the seeds through a fine mesh strainer and add the resultant liquid to the pot. Discard the seeds.
- Put the tomato skins in the fine mesh strainer and work them with a serving spoon to remove any tomato paste you can. Add this to the pot and discard the skins.
- Cook the tomato sauce until it becomes very thick and concentrated, between 60 and 90 minutes. It’s done when it reaches the desired consistency.
