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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
- 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.
- Put the tomatoes in a heavy-bottomed Dutch oven and place over a medium flame.
- Add the oil, basil, garlic and a little salt to the tomatoes.
- 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.
- Season with additional salt. Refrigerate, freeze, can or serve immediately.