This is a recipe to make in the summer — for winter. I use whatever tomatoes I have that are ripe and sweet, usually a blend of Romas and cherry tomatoes, with a few heirlooms thrown in. If you are using tomatoes other than Romas, expect the sauce to be pretty wet, unless you cook it down for a long time. I like to drain off excess tomato water — which I drink chilled or work into another recipe — so I don’t have to cook the sauce for a long time. I’d rather have a slightly runny sauce that tastes of fresh tomatoes than a thick sauce that tastes of cooked tomatoes.
This quantities specified are open to variation; feel free to tweak the sauce to your taste. The only real necessity? A food mill.
| ||4 to 5 || lb. tomatoes, washed and dried |
| ||2 || heads garlic, broken up but not peeled |
| ||2 || yellow onions, peeled and quartered |
| ||4 || red bell peppers, sliced in half lengthwise, seeds shaken out |
| ||~ || Extra-virgin olive oil |
| ||~ || Salt to taste |
| ||1 to 2 || bunches fresh basil, washed, dried, and finely chopped |
| ||8 to 10 || quart-size freezer bags, labeled and dated |