Joanne Weir Follow @ChefJoanneWeir

Peak Season Tomato Sauce

Peak Season Tomato Sauce

Serve this sauce with creamy polenta and grilled sausages or your favorite pasta.

Makes about 4 cups


4 pounds ripe plum tomatoes, cored and halved
1 small red onion
6 garlic cloves, halved 
3 sprigs fresh basil
Coarse salt and freshly ground black pepper


Place the tomatoes, onion, garlic, basil, and 1/2 teaspoon salt in a large pot and bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring occasionally , until the tomatoes collapse, about 15 minutes. Reduce the heat to low and simmer until the sauce is thick, 1 to 1 1/2 hours.

Pass the sauce through a food mill fitted with the finest blade. Season to taste with salt and pepper if  necessary.

This sauce can be refrigerated for 1 week or frozen for 2 months.