Peak Season Tomato Sauce
Serve this sauce with creamy polenta and grilled sausages or your favorite pasta.
Makes about 4 cups
4 pounds ripe plum tomatoes, cored and halved
1 small red onion
6 garlic cloves, halved
3 sprigs fresh basil
Coarse salt and freshly ground black pepper
Place the tomatoes, onion, garlic, basil, and 1/2 teaspoon salt in a large pot and bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring occasionally , until the tomatoes collapse, about 15 minutes. Reduce the heat to low and simmer until the sauce is thick, 1 to 1 1/2 hours.
Pass the sauce through a food mill fitted with the finest blade. Season to taste with salt and pepper if necessary.
This sauce can be refrigerated for 1 week or frozen for 2 months.