Tuscan Red Sauce

1. 1

   Place a 4- or 5-quart saucepan on the stove.

2. 2

   Break each tomato open by squeezing it with your hand over the saucepan.

3. 3

   Once each tomato is cracked, place it in the pan.

4. 4

   Add the sage, salt, and garlic and cover.

5. 5

   Cook over medium heat for 45 to 60 minutes, stirring occasionally.

6. 6

   The tomatoes will break down and liquefy as they cook.

7. 7

   When the tomatoes are thick and saucy (about the texture of ketchup), remove from the heat.

8. 8

   Let cool to room temperature.

9. 9

   Process the sauce through a food mill or strainer to remove the seeds and skins, then adjust the seasonings.

10. 10

    Whisk in the oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.