Fresh Tomato Sauce
Fresh Tomato Sauce
Ingredients
- 12 cups (3 litres) plum tomatoes (about 30 tomatoes), preferably San Marzano or Romanello
- 6 garlic cloves, peeled
- 1/4 cup (60 ml) olive oil
Instructions
- Make a small crisscross incision at the base of the tomatoes. In a pot of boiling water, blanch the tomatoes for 30 seconds. Drain and cool in an ice bath. Peel and seed the tomatoes.
- In food processor, purée the tomatoes with the garlic, then add the oil, pulsing so as to retain some texture.
- In a pot, bring the tomato purée to a boil and simmer gently for 30 to 45 minutes or until the desired consistency. Season with salt and pepper.
Fresh Tomato Sauce