Quick Fresh Tomatoe Sauce

From cooking.nytimes.com

  • 5 pounds tomatoes
  • 3/4 tsp salt
  • 2 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 1 garlic clove, halved
  • 1 basil sprig
  • 1 bay leaf

Step 1:

Cut tomatoes in half horizontally.  Squeeze out the seeds and discart, if you wish.  Press the cut side of tomato against the large side of the box grater and grate the flesh into a bowl.  Discard skins.  You should have about 4 cups.

Step 2:

Put tomato pulp in a low wide saucepan over high heat.  Add salt, olive oil, tomato paste, garlic, basil and bay leaf.  Bring to a boil, then lower heat to a brisk simmer.

Step 3:

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cup medium thick sauce, 10 to 15 minutes.  Taste and adjust salt.  

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