Basic Tomato Sauce

1. 1

   If using fresh tomatoes, bring 4 quarts water to a boil in a 5- to 6-quart pot.

2. 2

   Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a paring knife.

3. 3

   Whether using fresh or canned, cut each tomato into several wedges and run them through a food mill over a medium bowl to create a pulp (not a fine puree; you want to retain some texture). If you don't have a food mill, just squish them with your hands-it's messy but fun.

4. 4

   Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.