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Michael Symon's Fresh Tomato Sauce

Fresh Tomato Sauce Michael Symon
Basic Tomato Sauce
skill level
Easy
time
60-120min
servings
4.5-5 cups
cost
$
Contributed by :
Fresh Tomato Sauce Recipe: Master this basic recipe and serve over pasta, as a topping for pizza, or with baked eggs.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 pounds Vine-Ripened Tomatoes (9 cups; quartered)
    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.
  • 2
     
    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.
  • 3
    1/4 cup Olive Oil
    1 small Onion (small dice)
    3 Garlic cloves (minced)
    1 tablespoon Kosher Salt
    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.
  • 4
     
    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.
  • 5
    Basil (roughly chopped; to garnish)
    Serve with pasta and garnish with basil.

    Helpful Tips:
    1. Remove the skin from the tomatoes because it's chewier and more bitter than the flesh.
    2. Let the onions sweat until they’re translucent and aromatic.
    3. Avoid tears while chopping onions by putting the onion in the fridge before cutting it with a sharp knife. 
    4. Make a big batch of tomato sauce and freeze for another time.
 
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