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Quick fresh garden tomato sauce

Donna Clark - Cooking at Clark Towers
a great way to use up some of your garden tomatoes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 5-8 pounds tomatoes
  • 1 teaspoon Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced
  • handful chopped basil
  • 2 bay leaf

Instructions
 

  • If you are using a food mill don't worry about getting all the seeds and skins off.
  • If you are not using a food mill you will want to cut the tomatoes in half horizontally and squeeze the seeds into a garbage bowl. And you could grate each side of the tomato on a box grate and throw the skins into the garbage bowl.
  • If you are using a food mill then just chunk up each tomato, I cut around any of the ugliness and the stems.
  • Add either the chunked tomatoes or the tomato pulp into a low but wide saucepan over high heat. Add the salt, olive oil, tomato paste, garlic, basil and bay leaves. Bring to a boil and then reduce the heat to a brisk simmer.
  • Reduce the sauce to almost half, stirring occasionally. Until the sauce is medium-thick or to your liking. Season with salt to your taste.
  • If you are making meatballs like I did, add them to your sauce, it will help season the sauce.