quick fresh tomato sauce

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  • 5 pounds tomatoes (you can use bruised or imperfect ones here)
  • ¾ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 garlic clove, halved
  • 1 basil sprig
  • 1 bay leaf

Cut tomatoes in half horizontally. Remove any bad or bruised parts if using seconds tomatoes.  Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

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