Grilled Fresh Tomato Sauce

By chris fischer
September 8, 2014
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Author Notes: Sauce is one of the best ways to preserve tomatoes. Grilling the tomatoes adds a smokey flavor and softens the skins. chris fischer

Makes: 3 pints

  • 8 pounds ripe tomatoes, grilled or blanched, peeled and cored
  • 1 cup olive oil
  • 4 cups loosely packed basil leaves
  • 4 garlic cloves
  • salt
  1. Note: This sauce can be made by leaving the skins on the tomatoes or peel them off by blanching in boiling water or blistering on the grill.
  2. Put the tomatoes in a heavy-bottomed Dutch oven and place over a medium flame.
  3. Add the oil, basil, garlic and a little salt to the tomatoes.
  4. Bring the sauce to a simmer, then turn down to low and cook, stirring frequently until the tomatoes break down, release their juices and the sauce thickens––approximately 90 minutes.
  5. Season with additional salt. Refrigerate, freeze, can or serve immediately.

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