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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is a great way to use up some of those summer tomatoes and the fresh taste is outstanding! From an October 1985 issue of Bon Appetit. The recipe was in The Basics section. Ingredients:
2 tablespoons olive oil |
3 garlic cloves, minced |
2 lbs ripe tomatoes, peeled, seeded and chopped |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, crumbled |
1 bay leaf |
salt & freshly ground black pepper, to taste |
1 tablespoon tomato paste |
1 pinch sugar (optional) |
Directions:
1. Heat oil in large skillet over low heat.
2. Add garlic and stir until soft but not browned, about 30 seconds.
3. Stir in tomatoes,thyme,bay leaf,salt and pepper; bring to boil.
4. Reduce heat to low and cook until tomatoes are very soft and sauce is thick, stirring occasionally, about 1 hour.
5. Discard bay leaf and puree sauce in processor or blender until smooth.
6. Return to saucepan and whisk in tomato paste; bring to boil.
7. Reduce heat to low and cook until sauce is very thick and reduced to 1 1/3 cups, stirring occasionally, about 10 minutes.
8. Add sugar if desired; adjust seasoning.
9. (Sauce can be prepared 1 day ahead, covered and refrigerated. Reheat before using.).
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