Quick Fresh Tomato Sauce

1. 1

   Cut tomatoes in half horizontally.

2. 2

   Squeeze out the seeds and discard, if you wish.

3. 3

   Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl.

4. 4

   Discard skins.

5. 5

   You should have about 4 cups.

6. 6

   Put tomato pulp in a low wide saucepan over high heat.

7. 7

   Add salt, olive oil, tomato paste, garlic, basil and bay leaf.

8. 8

   Bring to a boil, then lower heat to a brisk simmer.

9. 9

   Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes.

10. 10

    Taste and adjust salt.

11. 11

    It will keep up to 5 days in the refrigerator or may be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.