Make this from-scratch tomato sauce recipe when you have an abundance of ripe tomatoes from your garden or the local farmers market. Cooking time varies depending on the type of tomato.
3 pounds of garden tomatoes
1/2 teaspoon of coarse salt or to taste
1/4 teaspoon fresh-ground pepper or to taste
1/3 cup of quality olive oil
4 cloves of garlic, minced
1 tablespoon tomato paste
¼ cup fresh basil, chopped
Wash tomatoes and cut a thin round off the bottom of each tomato. Place a cheese/box grater over a medium-sized bowl, and using the cut end of tomato, start grating. Grate each tomato until all that is left of the tomato is the stem end and flattened tomato skin. Carefully continue grating until finished. Toss stems and skins. Season tomato pulp with coarse salt and pepper. Heat olive oil in large pan and add tomatoes, tomato paste, garlic and fresh basil. Cook on medium, stirring often until mixture has slightly thickened, about 30-40 minutes (or thicken to your likeness). Juicy tomatoes will take a bit longer. Remove from heat, taste and correct your seasonings. Use immediately or store covered in the refrigerator for up to three days.
Servings: 3 cups