10-12 plum tomatoes
4 ounces of extra virgin olive oil
3 garlic cloves, chopped
1 pinch of crushed red pepper
1 pinch of salt
Torn or chopped basil leaves
Making a fresh tomato sauce is the best way to take advantage of the summer tomato harvest. Today I’ll show you a great recipe for a delicious fresh tomato sauce. To begin you’ll need to score 10 to 12 fresh plum tomatoes. That is approximately 2 to 2 and half pounds of tomatoes. You score a tomato by slicing the skin in a crisscross fashion, being careful not to slice too deeply. Also be very careful not to cut yourself as the knife you’ll need should be very sharp. The next thing you need to do is to fill a big pot with water and bring it to a boil. Once the water is up to temperature you can carefully add all of the tomatoes into the pot and boil for one and a half to two minutes or just until the skins begin to tear.
Next, I prefer to use tongs but you can use a spoon, and remove the tomatoes. Put the tomatoes into a colander and drain any excess water from them. In a large bowl add cold water and ice and let that cool for a minute then plunge your tomatoes into the ice water. Let those cool for a few moments and when they are cool enough to touch, add them back into your colander to drain once again. When they are all drained they will be ready to proceed with the next steps. First of all you’ll need to peel them which will be very easy because we scored them earlier before boiling them. Now that we’ve got them peeled we are ready to start dicing them so we can start our sauce. In a large skillet on medium high heat add 4 ounces of extra virgin olive oil. Then chop up 3 garlic cloves and once the oil is nice and hot we can add them in along with a pinch of crushed red pepper. Stir this around and be careful not to let anything burn. You’ll know when to add the tomatoes when you start to smell the aroma of the garlic. Add the tomatoes and stir again to combine all of the ingredients then add in a pinch of salt. Next I’m just going to tear up some basil leaves but you can also chop them if you prefer, and just throw those into your skillet with the other ingredients. You’ll want to stir this again then grab your lid to cover that up and let it simmer for five to ten minutes or just until the tomatoes are tender and have been cooked through. Well, the sauce has been cooking for about ten minutes and it’s the perfect consistency right now. You can see all of the tomatoes have come together and there is not a lot of excess liquid. We are done and we have our fresh tomato sauce which is a quick, light, and flavorful alternative to the jarred variety.