Tomato Sauce for Freezer from Vicki Delany

I was given this gorgeous basket of San Marzano tomatoes, and what else could I do with them but make tomato sauce.  San Marzanos, and other plum tomatoes, are considered the best for rich red sauce.

This recipe is strictly my own, meaning I made it up as I went along, but I do have a lot of experience in making tomato soups and sauces. I love putting them in the freezer for eating over those cold winter nights when a touch of summer is so welcome.  (Be warned, this sauces simmers for a long time and boils down so you don’t get as much as you’d expect from a basket of ingredients)

Vicki Delany’s San Marzano Tomato Sauce

Approx 3 lbs San Marzano or other plum tomatoes

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

2 tbsp tomato paste

Salt and pepper

1 bunch basil

 

Add tomatoes to a large pot of boiling water and boil for about three minutes.  Remove from water and submerge in a bowl of cold water.  Peel off skins and any tough ends and chop roughly

Heat oil in large pot and add  garlic and onions.  Sauté until onions are slightly browned.

Add chopped tomatoes to the onions along with the tomato paste and bring to a boil.  Reduce heat to low and simmer on low for approx. 2 hours, stirring occasionally.

Add chopped basil leaves and combine.

Remove from heat. 

At this point you can either leave the sauce as is, if you like a chunky sauce, or blend to the consistency you prefer if you like a smoother sauce. As I do.

Cool and add to plastic containers or glass jars and freeze.  

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