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You are here: Home / Recipes / Farm Fresh Tomato Sauce

Farm Fresh Tomato Sauce

April 8, 2016 by Alison Leave a Comment

sauce

Farm Fresh Tomato Sauce
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Farm Fresh Tomato Sauce
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Servings Prep Time
6 people 20 minutes
Cook Time
2 hours
Ingredients
  • 5-8 pounds tomatoes overripe, farm fresh
  • 1/4 cup olive oil extra virgin, good quality
  • 1 head fresh garlic 10 cloves, peeled and minced
  • 2 tsp sugar
  • 2 tsp sea salt good quality
  • 1 bunch basil washed, roughly chopped
  • 1 tsp red pepper flakes optional (if you want it spicy)
Servings: people
Instructions
  1. 1) Bring a large pot of water to a boil. 2) Using a knife, score each tomato with a small x. 3) Drop tomatoes “about 6 at a time “into the water to loosen the skin. Keep in the water for about 3-4 minutes. Remove, cool and repeat the process. 4) Once cooled, use your hands to remove the seeds and skin from the tomato placing seeds and skins in one bowl and flesh in another. Squish the fleshy part of the tomatoes with your hands to break up the tomatoes. Once finished, begin to make sauce. (And if you have a tomato press, place the seeds and skins through to get more sauce. Sometimes you can press through a sieve as well.) 5) Heat a large open and deep skillet with 1/4 cup olive oil. 6) Add the chopped garlic and cook for a minute or two over medium high heat before adding the tomatoes. 7) Add the tomatoes, sugar, salt and basil. 8) Bring to a rapid boil on a high heat and cook for about ten minutes. 9) Turn heat down and cook uncovered for about 90 minutes to two hours on a medium high heat until sauce thickens. Add the fresh basil at the end of the cooking time. 10) Cool and then package in airtight containers and freeze until ready to use!

Filed Under: Sauces and Stocks Tagged With: dinner, farm fresh, recipe, sauce, tomato

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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