Photo by Getty Images/fcafotodigital
Yields 4 to 5 quarts.
- 10 to 12 pounds fresh tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 teaspoons sea salt
- Freshly ground black pepper, to taste
- Fill a pot with water, and bring to a boil over high heat. Working in batches, blanch the tomatoes for 1 minute. Remove them to a large bowl to cool, then peel and core them.
- Place the tomatoes in a food processor, and pulse until the desired consistency is reached. Set aside.
- In a large pot, heat the oil over medium-high heat. Add the onion and garlic, and cook until the onion is translucent. Add the basil, oregano, salt, and pepper, and cook for 1 minute. Stir in the tomatoes. Reduce the heat, and let the sauce simmer for 2 to 4 hours, or until it’s thickened and reduced. Cool completely.
- Divide the sauce into freezer-safe containers, and freeze for up to 6 months.
Discover more delicious, seasonal recipes in Fresh Recipes for Garden Tomatoes.
When she’s not at the Capper’s Farmer offices, editor Traci Smith spends her time cooking, working in the yard and garden, crafting, and relaxing with her dogs, family, and friends.