Fresh Tomato Sauce

My husband waters a co-workers’ tomato plants for a week every summer with the benefit of bringing home all of the ripe specimens. This year, he was fortunate enough to bring home a TON.

I had been saving some fabulous “meter” pasta for a special sauce- this was IT. This slow-cooked sauce had wonderful concentrated flavor. The recipe was adapted from Food and Wine, contributed by Grace Parisi. Absolutely delicious!

Yield: enough sauce to coat 1 pound of pasta

• 5 lbs tomatoes, coarsely chopped
• 3/4 cups water
• 4 T extra-virgin olive oil
• 3 large garlic cloves, very thinly sliced
• 1/4 to 1/2 tsp crushed red pepper
• 1-2 large basil sprigs
• 1/2 T granulated sugar
• coarse salt and freshly ground black pepper, to taste

1. In a large pot, combine the tomatoes with the water, cover and cook over moderate heat until the tomatoes are softened and soupy, about 15 minutes.
2. Set a food mill over a very large bowl. Add the tomatoes and puree them into the bowl. You should have about 8 to 9 cups.
3. Wipe out the pot and heat the olive oil in it. Add the garlic and crushed red pepper and cook over very low heat until softened, about 1 minute.
4. Add the tomato puree, basil and sugar and season with salt and pepper.
5. Simmer over low heat until the sauce is thickened and reduced to 5 to 6 cups, about 2 hours.
6. Discard the basil, if desired.
7. Serve over your choice of pasta, cooked according to package directions. Alternatively, let the sauce cool, then pour into 1-pint plastic containers and freeze for up to 4 months.

One Year Ago:

• Mushroom Bourguignon

Two Years Ago:

• Pizza with Escarole, Fontina, & Walnuts
• Spinach & Ricotta Pappardelle

Three Years Ago:

• Whole Wheat Spaghetti with Browned Butter, Swiss Chard, Walnuts, & Golden Raisins
• Basil Pesto & Tomatoes over Fresh Whole Wheat Pasta

If you like this you may also like:

• Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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