Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Plum and other oblong tomatoes (such as San Marzano) have small cores, which are ideal for sauce. For other tomatoes, start with a couple extra.
- 6 Pounds Ripe Plum Tomatoes
- 1 Teaspoon Kosher Salt
- 2 Basil Sprigs
- Rinse tomatoes well with cold water. Quarter tomatoes, removing and throwing away cores.
- Place tomatoes in large-size saucepan over a medium-high heat. Bring to simmer. Cook 20 minutes until tomatoes are softened, stirring occasionally. Remove pan from heat.
- Line colander with cheesecloth or single layer of paper towels. Strain softened tomatoes through cheesecloth or paper towels so you lose only the diluted tomato water, which is important for a full-bodied sauce. Pass tomatoes through a food mill fitted with fine disk set over a large-size bowl. The food mill extracts seeds and skins while pushing pulp through. If you don’t have a food mill then run them through a food processor fitting with a grating disk.
- Return tomato purée to saucepan over a medium-high heat. Bring to vigorous simmer for 20 minutes until sauce reaches desired consistency. Stir in kosher salt. Remove from heat.
- Place basil sprigs in 2 clean 16-ounce glass jars. Add sauce to fill jar. Seal and store in refrigerator for up to 1 week.
- Makes 4 Cups
- Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 70 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved