James Beard's Tomato Sauce | James Beard Foundation
Score the bottom of each tomato with a paring knife; scald the tomatoes in boiling water until the tomato skins are falling off, about 10 minutes. When cool enough to touch, peel them completely,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
Ingredients
- 3 pounds ripe tomatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 garlic clove, crushed (or more to taste)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 large sprig of fresh basil
- 1 tablespoon tomato paste (optional)
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