Our eternal winter has me dreaming of summer and big, fat juicy tomatoes that make the best tomato sauce. When I was going through the grocery store today, the romas didn’t look half bad so I decided to make a batch and just pretend that the tomatoes were from the garden or the farmers market. This fresh tomato sauce is easy, sweet, and bright. It is great for a spaghetti sauce or for dipping yummy bread in. Enjoy!
12 medium roma tomatoes (8-10 if they are large)
3 tablespoons olive oil
4 garlic cloves minced
10 basil leaves chopped
2 bay leaves
¼ cup tomato paste
2 teaspoons sugar
2 tablespoons salt
Pepper to taste
- Bring a large pot of water to a boil.
- Cut a shallow X in the bottom of each tomato and drop into the boiling water.
- After about 1 minute, or when the skins begin to peel back from the tomatoes, remove them and place them in an ice bath.
- Once they have cooled, remove the skins (they should come off easily just by pulling them away from the tomato) and dice the tomatoes into fairly small pieces.
- Heat the olive oil over medium heat in a wide sauce pan.
- Once it is warm, add the minced garlic, cooking until it is fragrant, about 30 seconds.
- Add the diced tomatoes to the pan along with the rest of the ingredients.
- Simmer over medium low heat for about 20 minutes.
- Toss with pasta of your choice or serve with warm bread slices.