How to Make Fresh Tomato Sauce, Karen's Way
End of Summer / Early Fall Tomatoes are put to great use in a wonderful simmered sauce you can savor well into Fall and Winter. Tomato sauce – made with fresh peeled tomatoes tastes entirely...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Slotted spoon
- Fine mesh colander
- Fine-mesh sieve
- Mixing bowl
- Non-reactive pot
- Measuring cup
- Measuring spoon
- Wooden spoon
- Glass container
Ingredients
- 12 large ripe tomatoes
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup sweet onions (peeled and chopped medium- fine)
- 2 tablespoons shallots (peeled and chopped medium fine)
- 1 tablespoon fresh garlic (peeled and chopped medium)
- 3 sprigs fresh basil
- 4 1/2 cups chopped fresh tomatoes (from the 12 tomatoes (see recipe below))
- 1 tablespoon tomato paste
- 1/2 teaspoon pure cane sugar
- a pinch or two cayenne pepper (optional)
- 1/4 teaspoon sea salt (more to taste)
- 2 1/2 cups approximately of tomato juices from squeezing the fresh tomatoes
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