Fresh Tomato Sauce

1. 1

   Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom.

2. 2

   In batches, carefully add the tomatoes to the boiling water and leave in just until the skins begin to split, 15 to 30 seconds, then transfer to the ice bath.

3. 3

   Peel the tomatoes and discard the skins. Cut the tomatoes in half and squeeze out and discard the seeds. Roughly chop.

4. 4

   Heat the oil in a large pot over medium heat. Add the onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the tomato paste and tomatoes and cook, stirring occasionally, until the sauce has thickened, about 1 hour. Stir in the basil. Use the sauce immediately or freeze it for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.