If you really have lots of tomatoes in your garden and you don't know what to do with all of them, give this recipe a try. You will not be disappointed. It is by far the best Italian Tomato Sauce. This is one of my all time favorites. This year we processed enough tomatoes to end up with 20 pints. Hopefully, this will last until the harvest arrives next summer. I'm keeping my fingers crossed. Italian Basil-Garlic Tomato Sauce -- Yield 7 Pints
- 20 Pounds Seeded, Cored, and Peeled Tomatoes. The meatier the better. Italian roma tomatoes are the best. We are growing some heirloom orange zebra and green zebra tomatoes this year in our garden and they are great for sauce.
- 4 Large Onions
- 12 Cloves Minced Garlic
- Italian tomato sauce spices to taste (oregano, thyme, basil, whatever else you like–fresh if you have it)
- Olive oil enough to cover the bottom of the pan
- Salt and Pepper to taste
- 2 Small Cans of Tomato Paste
Wash tomatoes and drain. Fill large stock pot with water and bring heat up to the point before it boils. Dunk tomatoes in hot water for a few minutes until skin begins to crack. Remove tomatoes from water.
Remove the skin from the tomatoes, core them and squeeze the seeds from them and place all of the scraps into a sieve which you have placed over a large bowl. Place the meat of the tomatoes in a bowl until ready to use.
While the tomatoes are blanching, chop up the onions and garlic. Place enough olive oil into a heated saute pan and saute the garlic, onions and Italian tomato sauce spices until golden and tender. Then remove the pan from the heat and set aside.
Once you have finished preparing the tomatoes, using a pestle, extract the juice from the remnants of the tomatoes you placed into the sieve and pour the juice into the pot. Add the tomato paste, salt and pepper to the pot.