- 4.4 lb (2 kg) plum tomatoes
- 1 onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 1/4 cup (10 g) fresh basil leaves
- 1 tsp salt
- Cut the tomatoes in half lengthwise and remove the seeds. Reserve the juice and seeds for another use.
- Place the tomatoes in a large pot. Add the onion, garlic, basil and salt. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, stirring occasionally.
- Pass the tomato sauce through a food mill set over a large bowl. Return to the pot. Let simmer over medium-low heat for 20 minutes or until the sauce thickens.
- The sauce is ready to use in your favourite recipes. It will keep for 1 week in the refrigerator in an airtight container. It can also be frozen.
We prefer Italian tomatoes (Romanella or San Marzano) for this sauce. Oblong and fleshier, they contain less water and fewer seeds.
Double up: Make a bigger batch to freeze, and you'll always have a base on hand for pasta and pizza sauces.