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

Grace Parisi
August 2010

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ABBY HOCKING

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
Makes 6 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.