Fresh Garden Tomato Sauce

Recipe View In a large saucepan, heat olive oil over medium heat. Add the thinly sliced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden, about 30 seconds. Add the chopped basil leaves and cook for another 15 seconds, allowing their aroma to infuse the oil.

Recipe View Add the quartered tomatoes, salt, and red pepper flakes (if using). Increase the heat to medium-high and bring the mixture to a simmer. (Estimated time: 5 minutes)

Recipe View Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the tomatoes have completely broken down and liquefied, about 30-40 minutes.

Recipe View Remove the sauce from the heat and let it cool slightly. Using a food mill or a fine-mesh sieve set over a large bowl, strain the sauce, pressing firmly with the back of a ladle or spatula to extract as much liquid as possible. Discard the skins and seeds.

Recipe View Return the strained sauce to the saucepan and place over medium heat. Simmer, uncovered, until the sauce has reduced to about 5 cups, or until it reaches your desired thickness, about 15-20 minutes. Stir frequently to prevent sticking.

Recipe View Taste and adjust seasoning as needed. Use immediately or store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.