Big Batch Fresh Tomato Pasta Sauce Recipe

"I make this sauce every fall when the tomatoes are sold by the bushels. I then portion this out into containers and freeze it for future use. It is a great sauce on its own over pasta but you can also use it as a base for a meat sauce. I have used field tomatoes in this which was also very good, but they are much harder to peel for some reason, so I now stick to the Roma tomatoes. This makes about 20 cups of sauce."

Step by Step Method

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

Meanwhile, cut a 1-inch X at the bottom of each tomato, about 1/4 inch deep.

Step 3

When the water is boiling and working in batches, drop about 8 or 10 tomatoes in at a time. Let them sit in the boiling water for about 3 to 5 minutes until you see the skin starting to pull back from the flesh.

Step 4

Remove the tomatoes from the water with a slotted spoon and place them in a large bowl to cool.

Step 5

Pour the olive oil into a large skillet and add the onion and garlic; cook over medium-high heat until the onions are translucent.

Step 6

Add the wine, stir, and continue to cook until the wine has reduced and the onions are moist, with not too much liquid left in the mixture. Set aside.