Basic Tomato Sauce
Michael Symon's Fresh Tomato Sauce
- 1/4 cup Olive Oil
- 1 small Onion (small dice)
- 3 Garlic cloves (minced)
- 5 pounds Vine-Ripened Tomatoes (9 cups; quartered)
- 1 tablespoon Kosher Salt
- Basil (roughly chopped; to garnish)
- Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core the tomatoes, and score an X on the bottoms. Working in batches, carefully lower the tomatoes into the boiling water. When the skins begin to split (anywhere from 5 to 30 seconds), use a slotted spoon to transfer the tomatoes in to the ice water.
- When the tomatoes are cool, remove the skins (use a paring knife, if necessary), and discard. Halve the tomatoes then remove the seeds with a spoon, and discard. Next roughly chop the tomatoes.
- Heat a large dutch oven or heavy bottomed, non-reactive pot over medium heat. Add the olive oil along with the onion and garlic with a pinch of salt. Cook, stirring occasionally for about 5 minutes, until the onions/garlic soften and become aromatic.
- Next add in your chopped tomatoes with another pinch of salt and bring the mixture to a gentle boil. Mash the tomatoes down as they cook, using a potato masher. Reduce the heat to medium low and simmer for 1 1/2 hours, continuing to stir and mash as necessary.
- Serve with pasta and garnish with basil.