Prep 5 mins
Cook 1 hr
This is simple and delicious. Although it does cook for awhile, you really don't need to babysit it much. Looking at the ingredients, you might wonder if something so simple can be so good. I know it can since I have made this, but I would advise that your sauce will only ever be as good as the tomatoes you put in it. I use heirlooms. Also, I'm too lazy to peel the tomatoes so I just cook them and strain. If you don't have a food mill you will want to think about peeling the tomatoes and removing seeds. Dip tomatoes into boiling water till skins start to peel, then cool and remove skins, then cutting tomato in half and squeezing lightly to remove seeds. Save any collected juices. The yield on this is small, but it is easily frozen, and in summer when I have lots of tomatoes coming in, I freeze it for later.
- 3 lbs ripe roma tomatoes or 3 lbs heirloom tomatoes
- 1⁄4 cup olive oil
- 1⁄2 cup fresh basil leaf
- 1 head garlic, cloves peeled
- kosher salt
- black pepper
- red pepper flakes (amount to taste)
- Cut cores out of tomatoes and quarter.
- Toss into a deep saucepan.
- Add oil, basil, garlic cloves, salt. pepper, and red pepper.
- Let mixture sizzle a little bit, then stir, lower heat, cover and.
- simmer, stirring occasionally, until tomatoes and garlic are soft.
- Pour mixture into a foley food mill and strain.
- Return sauce to pan, cover and simmer until thickened as you like it.