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Fresh Tomato Sauce
(14)
Rate this recipe
Preparation
30 min
Cooking
45 min
Makes
4 cups (1 litre)
Freezes
Yes
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
12 cups (3 litres) plum tomatoes (about 30 tomatoes), preferably San Marzano or Romanello
6 garlic cloves, peeled
1/4 cup (60 ml) olive oil
Preparation
Make a small crisscross incision at the base of the tomatoes. In a pot of boiling water, blanch the tomatoes for 30 seconds. Drain and cool in an ice bath. Peel and seed the tomatoes.
In food processor, purée the tomatoes with the garlic, then add the oil, pulsing so as to retain some texture.
In a pot, bring the tomato purée to a boil and simmer gently for 30 to 45 minutes or until the desired consistency. Season with salt and pepper.
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