Ingredients

The following ingredients have 2 Servings
  • 5 pounds tomatoes
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 garlic clove, halved
  • 1 basil sprig
  • 1 bay leaf

Instruction

  • Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a <a href='https://www.nytimes.com/wirecutter/reviews/best-grater/'>box grater</a> and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
  • Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
  • Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.