ABBY HOCKING
Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : Makes 6 pints

F&W's Grace Parisi keeps her tomato sauce simple to let the deep flavors of summer tomatoes come through. Plus, a straightforward sauce is easier to transform—with a few additions, it can become anything from a Bloody Mary mix to a vegetable curry.  Tips from the F&W Test Kitchen    More Tomato Recipes  

How to Make It

Step 1    

In a large pot, combine the tomatoes with the water, cover and cook over moderate heat until the tomatoes are softened and soupy, about 15 minutes. Set a food mill over a very large bowl. Add the tomatoes and puree them into the bowl. You should have about 18 cups.

Step 2    

Wipe out the pot and heat the olive oil in it. Add the garlic and crushed red pepper and cook over very low heat until softened, about 1 minute. Add the tomato puree, basil and sugar and season with salt and pepper. Simmer over low heat until the sauce is thickened and reduced to 12 cups, about 2 hours. Discard the basil. Let the sauce cool, then pour into six 1-pint plastic containers and freeze for up to 4 months.

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