Big-Batch Fresh Tomato Sauce

Big-Batch Fresh Tomato Sauce
Miki Duisterhof
Makes 6 servings, plus enough for guests to take home 1 quart each
preparation
60
minutes
cooking
120
minutes

Ingredients

30
tomatoes (about 60 medium)
4
onions
2
heads garlic
1/2
cup
olive oil
kosher salt and pepper
1
6-ounce can
tomato paste
1
bunch
fresh basil

Directions

  1. Peel the tomatoes. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom. In batches, carefully add the tomatoes to the boiling water and leave in just until the skins begin to split, 15 to 30 seconds, then transfer to the ice bath. Peel the tomatoes and discard the skins.
  2. Chop the tomatoes. Cut the tomatoes in half and squeeze out and discard the seeds. Coarsely chop.
  3. Prep the onions and garlic. Peel and chop the onions, and peel and slice the garlic.
  4. Cook the sauce. Heat the oil in 2 large pots (at least 9 quarts each) over medium heat. Divide the onions, garlic, 3 tablespoons salt, and 1 teaspoon pepper between the pots and cook, stirring occasionally, until the onions are tender, 10 to 12 minutes. Add the tomato paste and tomatoes and cook, stirring occasionally, until the sauce has thickened, about 1 hour. Remove the basil leaves from the stems and stir into the sauce. Use the sauce immediately or freeze it for up to 3 months.
     
Sara Quessenberry
August 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 32 %
  • Fat 2 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrate 10 g
  • Sodium 301 mg
  • Protein 2 g
  • Fiber 3 g
  • Sugar 6 g
What does this mean? See Nutrition 101.