Having a fresh tomato sauce base on hand not only uses up excess produce, but provides many opportunities for a wide variety of uses.
Prep Time:40 mins
Cook Time:2 hours
Total Time:2 hours 40 mins
Yield:2 1/2 quarts 1x
5 pounds plum tomatoes, cored any bad spots removed and cut into chunks
2 tablespoons olive oil
3 cups minced onion
1/4 cup minced garlic
2 teaspoons kosher salt
Basil leaves, optional
Place the tomato chunks in a 7-quart Dutch oven or large covered saucepot, cover and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
Ladle the tomatoes into a food mill placed over another large pan or bowl and puree, discarding the skins.
Pour the oil into the emptied pot and place over medium heat. Stir in the onions, garlic and salt, cover and sweat for 10 minutes.
Pour the pureed tomatoes back into the pot and bring to a boil, lowering the heat slightly and continue cooking at a gentle boil until the sauce has reduced by one quarter, or more if it’s still watery.
Cool, ladle into Mason jars and put a couple of basil leaves in each jar, optional.
Cool, cover and refrigerate overnight.
Use as a red sauce for spaghetti, in chili recipes or for soup and stews.