CSA challenge #10. I never knew making tomato sauce was so easy, but since tomatoes were “unlimited” today, I decided it was time to try.
Ingredients
- 4 lbs. tomatoes
- ¼ cup olive oil
- 1 small onion
- 2 cloves garlic
- 1 medium carrot
- ½ stalks celery
- ½ teaspoon salt plus more to taste
- basil, slivers, to finish
Directions
- Peel the tomatoes: Bring a pot of water to boil. Cut a small X at the bottom of each tomato. Blanche the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. The skins should now come off easily. Discard the skins.
- Prepare the tomatoes: If using plum tomatoes, halve each lengthwise. If using beefsteak or another round variety, quarter them. Squeeze the seeds out over a strainer over a bowl and reserve the juices. (Discard the seeds.) Coarsely chop.
- Prepare the vegetables: Either finely chop/mince onion, carrot, celery and garlic, or use food processor to form a paste.
- Cook the sauce: Heat olive oil in a large pot over medium heat. Cook your onions, carrots, celery and garlic, until they start to take on some color, about 10 minutes.
- Add tomatoes and bring to a simmer, lowering the heat to medium-low to keep it at a gentle simmer. Simmer, stirring occasionally, 30-45 minutes.
- If your sauce is getting too thick, add back the reserved tomato juice as need. For smoother sauce, use an immersion blender.
- Season with 1/2 teaspoon salt and more to taste.
- Scatter fresh basil over the pot before serving.
Prep: 15 Minutes; Cook: 45 Minutes
