Tomato Sauce

Step 1

Gather and measure all the ingredients.

Step 2

Score the tomatoes crosswise, where the tomato would meet the vine. 

Step 3

Bring a large pot of salted water to a boil. Blanch the tomatoes for 30 seconds, until the skin begins to burst. Remove the tomatoes from the water with a ladle. 

Step 4

Place the tomatoes in an ice water bath for 2-3 minutes.

Step 5

Remove the tomatoes from the water bath, drain well, and peel the skin with a knife. 

Step 6

Cut the tomatoes into quarters, and remove the core. 

Step 7

Finely dice the tomato quarters. 

Step 8

Peel the garlic and crush into a paste with a little coarse sea salt. 

Step 9

Heat the oil in a large saucepan, and sauté the garlic briefly. Add the tomatoes, and mix until combined. 

Step 10

Add the tomato sauce. Bring the sauce to a boil, stirring occasionally. Reduce the heat and simmer for 30 minutes, until the desired consistency has been reached. Add water if necessary. Once the vegetables are soft, puree completely. 

Step 11 and 12