Provider Farm

From our fields, for your family

Fresh Tomato Sauce

Course: 
Tomatoes are plentiful? Now is the time to make sauce. It freezes well so you can have summer all winter long!
Ingredients: 
  • A couple lbs. tomatoes
  • 2-3 cloves of garlic, more if you are a big garlic fan
  • An onion
  • Salt and pepper to taste
  • Fresh slivered basil
  • A glug or two of olive oil
Directions: 

The first part of this recipe is simplified if you have a food mill. If you have a mill, just put your tomatoes in a pot over medium heat and cook until softened (be careful not to burn them though). Then run through the mill to remove seeds and skins.
If you don't have a mill, then you'll have to remove the skins and seeds manually. First, put a pot of water on the stove to boil. Score x's into each tomato and drop into the pot of water for 10 seconds or so. Then remove and place in ice water. The skins should slip off easily. If you are using paste tomatoes, the seeds are small enough you usually don't need to remove them. Slicing tomatoes tend to have larger seeds and you may choose to squeeze them out and discard them before making your sauce (they're totally edible though and you can put them into your sauce if you don't mind them).
Put your milled puree or seeded, skinned tomatoes aside.
Place an empty sauce pot on low heat and put some olive oil in. Add onions and garlic and cook until softened. Then add your tomatoes and cook until desired thickness is achieved. Mash tomatoes with a potato masher if they were not milled. Add salt and pepper to taste and garnish with fresh basil.

Credit: 
Kerry