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Fresh Tomato Sauce

 

3 Tbsp Extra Virgin Olive Oil

4 Cloves garlic, minced

2 lbs. ripe beefsteak tomatoes (about 4 large)

cored, peeled, and cut into ¾ inch chunks

Table salt

¼ cup chopped fresh basil

Ground black pepper

Stir oil and garlic together in large skillet.  Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes.  Stir in tomatoes and ½ tsp salt.  Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes.  Remove from heat.  Stir in basil and season with salt and pepper to taste.

Tomato sauce for freezer – for a taste of summer in winter – double amounts, increase the cooking time to 30 minutes.  Cool the sauce completely.  Transfer to a 2 cup container.  Press a layer of plastic wrap directly over sauce.  Cover and freeze up to 3 months.  Defrost in fridge over night.

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