Peak Season Tomato Sauce | Recipe Finder

Ingredients

• Serve this sauce with creamy polenta and grilled sausages or your favorite pasta.
• 4 pounds ripe plum tomatoes, cored and halved
• 1 small red onion
• 6 garlic cloves, halved
• 3 sprigs fresh basil
• Coarse salt and freshly ground black pepper
• 1 to 1 1/2 hours.
• Pass the sauce through a food mill fitted with the finest blade. Season to taste with salt and pepper if necessary.
• 1 week or frozen for 2 months.
• Makes about 4 cups