Prep
25 min
Total
45 min
Makes
3 cups (750 ml)
INGREDIENTS
- 4.4 lb plum tomatoes
- 1 onion cut into thin wedges
- 2 garlic cloves thinly sliced
- 1/4 cup fresh basil leaves
- 1 tsp salt
METHOD
- Cut the tomatoes in half lengthwise and remove the seeds. Reserve the juice and seeds for another use.
- Place the tomatoes in a large pot. Add the onion, garlic, basil and salt. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, stirring occasionally.
- Pass the tomato sauce through a food mill set over a large bowl. Return to the pot. Let simmer over medium-low heat for 20 minutes or until the sauce thickens.
- The sauce is ready to use in your favourite recipes. It will keep for 1 week in the refrigerator in an airtight container. It can also be frozen.
Italian Tomatoes
We prefer Italian tomatoes (Romanella or San Marzano) for this sauce. Oblong and fleshier, they contain less water and fewer seeds. This recipe freezes well.
