Last updated on August 28th, 2012
RICHLY SCENTED WITH GARLIC AND BASIL, and perfectly suited for freezing, is my “Lazy Sunday” tomato sauce. You don’t need a culinary degree to make this brew. What you do need is time; for the sauce must be stirred every half-hour or so until the tomatoes boil down to a fairly thick consistency:
Lazy Sunday Tomato Sauce
Ingredients for about 4 quarts
One peck (10 pounds) beautifully ripened tomatoes
Garlic (as much as you want; I use 8 cloves) minced
One bunch each fresh basil and flat-leaved parsley, minced
Blanching, Peeling, and Coring the Tomatoes – Bring 4 quarts of water to a boil in a big stainless or enameled pot. Meanwhile, rinse tomatoes in cold water. Cut an X in the bottom (bud end) of each fruit. Working in batches, drop 3 or 4 tomatoes into the boiling water for one minute, or until skin loosens. Then transfer with a slotted spoon to ice water for 30 seconds to cool. Peel off and discard skin (above). Use a paring knife to cut around and remove the hard core (stem). Quarter the tomatoes and place in a colander to drain excess liquid.
Making the Sauce — Pour a glug of olive oil in another large pot (this too must be stainless or enameled), set over low heat. Add minced garlic, and saute until tender but not browned. Then add tomatoes, raise the heat to high, and cover until a boil is reached.
Simmering – Uncover the pot; reduce heat to low, and stir the tomato-garlic mixture with a wooden spoon. Replace the cover, slightly ajar this time, to permit steam to escape. Every 30 minutes or so, give the tomatoes a stir.
Adding the Parsley and Basil – When, after several hours, your sauce has reached the thickness you prefer, stir in the minced parsley and basil. Then remove from heat, cover, and let cool to room temperature. Refrigerate overnight.
Freezing – The next morning, ladle the cold sauce into zip-lock bags or other air-tight containers. Freeze for up to one year.
Do try this sauce when you have the time. And, if you have your own saucy tomato-concoction, by all means speak up. I’d honestly love to hear about it.
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