Fresh Tomato Sauce

METHOD TO PEEL TOMATOES

Step 1: Bring a large Dutch oven or stock pot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Working in batches, drop tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Using your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the tomatoes.

Step 2: Cut tomatoes in half and core. Place in a colander and drain; at least one hour.

CONTINUE MAKING THE SAUCE

Step 3: After draining for 1 hour, place tomatoes in a large heavy pot, add salt and start on low heat to prevent scorching. When juices begin to run and bubble increase heat to medium and cook 2 hours stirring frequently.

Step 4: When mixture is reduced by about 1/4, run tomatoes through a sieve or colander to remove seed and skin. Allow to sit in a large bowl one hour. If water rises to top, spoon off and discard. Different varieties have more water content than others, thus excess water should be removed.

Step 5: Transfer the tomatoes to a large heavy pot. Add salt and start on low heat to prevent scorching.

Step 6: To a large skillet with high sides or a medium saucepan add a little olive oil, garlic and onions, saute until onions are transparent. Add tomato sauce, basil, salt and pepper to taste and bring to a boil. Cook over medium heat uncovered for 1 1/2 hours, stirring often.

Step 7: If sauce is very tart add 1 teaspoon of sugar or a pinch of baking soda during cooking process. This makes a thin sauce. If a thicker sauce is desired, add a can of commercial tomato paste.