Quick Fresh Tomato Sauce

Ingredients

• 5 pounds tomatoes
• ¾ teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 garlic clove, halved
• 1 basil sprig
• 1 bay leaf

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    33 calories; 1 gram fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 98 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 1/2 cups

Preparation

1. Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
2. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
3. Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

30 minutes