 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
|
You will need to peel the tomatoes first. I like the boiling water and ice water method. Ingredients:
3 lbs tomatoes, peeled and seeded |
2 tablespoons extra virgin olive oil |
1 large onion, chopped |
4 garlic cloves, chopped |
Directions:
1. Remove cores, cut in half and remove seeds from when tomatoes are cool.
2. Put in the blender and puree, this will make about 4 cups.
3. In a large pot, heat oil and the onions, saute until golden and soft about 10 minutes.
4. Add garlic and saute for about 5 minutes more on low.
5. Add the tomato puree and stir.
6. Bring to a simmer and reduce the heat to medium-low so it is bubbling but not boiling.
7. Cook for an hour and stir occasionally.
8. Cool completely, then measure 1 cup portions into freezer containers and chill completely.
9. Freeze.
10. To use, thaw in refrigerator overnight.
11. Use as a base, making into pasta sauce, soup or whatever you need it for.
|
|