Ingredients

The following ingredients have 5 Servings
  • 10-11 pounds fresh heirloom tomatoes, or any tomatoes of choice
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons sea salt, more to taste
  • 2 teaspoons black pepper, more to taste
  • 1 teaspoon dried basil, more to taste
  • 1 teaspoon dried oregano, more to taste
  • Optional: 1 4.5-ounce can tomato paste
  • Optional: 1 tablespoon lemon juice, 1/4 cup lemon juice if canning!

Instruction

  • Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
  • Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.
  • In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
  • Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
  • Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.
  • Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!