Fresh Tomato Sauce Recipe by Chef John

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 8 leaves fresh basil
• 5 pounds vine-ripened tomatoes, seeded and quartered
• 1 teaspoon kosher salt, or to taste
• 0.13 teaspoon red pepper flakes

Instructions

1. Gather all ingredients needed for the recipe.
2. Heat olive oil in a saucepan over medium heat, then add sliced garlic. Cook and stir for about 30 seconds, then add basil leaves. Sizzle garlic and basil in the olive oil until the garlic begins to turn golden. Quickly add the tomatoes, salt, and pepper flakes (if using). Increase heat to medium-high.
3. Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely broken down and liquefied. Turn off the heat.
4. Using a strainer or colander, strain the sauce into another pot. Press the mixture with the back of a ladle or spatula until only the skins and seeds remain in the strainer.
5. Place the strained sauce back over medium heat and reduce it to about 5 cups, or until it reaches your desired thickness. Taste and adjust seasoning as needed. Use immediately, or store in an airtight container for later use.

Nutrition

• Calories: 78 kcal
• Fat Content: 5 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 12 mg
• Protein Content: 2 g
• Carbohydrate Content: 9 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g