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Rick's Tomato Sauce

Rick's Tomato Recipe
This recipe uses 4 ingredients and makes the most delicious tomato sauce
5 from 1 vote
Servings 8

Ingredients
  

  • 6 TBSP olive oil extra virgin
  • 1 TBSP minced garlic
  • 3 lbs Ripe plum (Roma) tomatoes stemmed, cored and cut into pieces (16 pieces)
  • 2 tsp Kosher salt

Instructions
 

  • Heat oil in a large pot over medium-high heat. Add garlic and cook 20 seconds until fragrant (do not brown). Stir in tomatoes and salt. Raise heat and bring to boil. Reduce heat and simmer vigorously, stirring frequently, until sauce has thickened slightly and tomato skins are starting to separate from flesh, 15 to 20 minutes.
  • Pass sauce through the medium disc of a food mill. Discard skin and seeds. Return the milled sauce to the pot. Bring to a vigorous simmer and reduce by half for a thick sauce. 
  • Let sauce sit (overnight in refrigerator is best). Bring to room temperature and skim off any floating olive oil (the tomato oil is great for other uses). 
  • Season with additional salt to taste. The sauce is ready to serve and can bee seasoned with oregano, red pepper flakes or basil.
    Recipe can easily be multiplied given the amount of tomatoes available and the size of the pot.
    Sauce freezes well and is suitable for wet bath canning.

Notes

Notes: if you don't have a food mill, I just put the cooked tomatoes into a food processor.
In using a food mill, you can do it before cooking the tomatoes. Let the food mill remove the core, skin and seeds prior to cooking.
Depending on the quantity of sauce you make, I skip the part about letting it sit overnight in the refrigerator and go straight to preserving or canning the sauce.