4 pounds
ripe tomatoes, stem and core removed (we like Roma tomatoes)
½ cup
extra-virgin olive oil
2 teaspoons
kosher salt, plus more to taste
2
garlic cloves, smashed
10
fresh basil leaves, plus more for serving (optional)
Ingredients
4 pounds
ripe tomatoes, stem and core removed (we like Roma tomatoes)
½ cup
extra-virgin olive oil
2 teaspoons
kosher salt, plus more to taste
2
garlic cloves, smashed
10
fresh basil leaves, plus more for serving (optional)
Method
Heat a large pot over medium-low heat. Add the tomatoes, olive oil, salt, garlic, and basil; cook, stirring and gently breaking up the tomatoes with the back of a spoon, until very tender and the sauce begins to thicken, 30 to 45 minutes.
Use an immersion blender to blend the sauce to your desired consistency directly in the pot; it should still have some texture to it. Taste and adjust salt if necessary.
Use right away, or remove from the heat, allow to cool to room temperature before storing refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
