Simple Summertime Tomato Sauce

Recipe by The Good LFE Cookbookgoodlfe.comOpens in a new tab

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There are so many excellent canned tomatoes available these days, but during the dog days of summer, we take advantage of the abundance of ripe tomatoes and make several quarts of tomato sauce to keep in the freezer. The yellow heirloom tomatoes mixed with red tomatoes make a lovely orange sauce but any variety of ripe tomato will do. We find that it is worth it to spend the time and money and double or triple the batch, as it is satisfying to have quarts to stash away and only have to clean up the tomato mess once.

2 servings

Ingredients

  • 10 ripe heirloom or beefsteak tomatoes or 20 smaller tomatoes like Romas or San Marzanos (about 5 pounds)
  • 3/4 cup dry white wine (optional)
  • Salt, to taste

Instructions

  1. 1

    Fill a large stockpot of water ⅔ full and bring to a light boil. While water is heating, slice a shallow X on the bottom of each tomato with a sharp paring knife. Using tongs, gently lower 5–10 tomatoes into the hot water. Make sure they have enough room to float around a little bit so the skin will be loosened evenly all the way around. Blanch for about 3 minutes. You will be able to see the skin peeling back. Use tongs to lift them out of the water into a bowl (be careful, they are slippery).

  2. 2

    Let cool for 5–10 minutes or until cool to the touch; the skin should slide right off. After peeling use a small, sharp paring knife to remove the core (slide knife in about ½" at a 45° angle and turn knife in a circle around top of core). I like to do this over the pot I will be cooking in to catch any of the juice. Use a potato masher to break tomatoes up into a rough, chunky sauce.

  3. 3

    Place mashed tomatoes on stove over medium heat and bring to a low simmer. Add wine, if using, and let it cook out until it no longer smells like alcohol. Use a potato masher to break up any remaining large chunks. Simmer for 45 minutes. At this point you should have a nice consistency. Feel free to cook longer if you like a thicker sauce. Ladle into clean jars. The sauce will keep in the freezer for several months or in the refrigerator for about a week. When reheating, add olive oil, a grated garlic clove, and salt and herbs, to taste.

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