Pasta - Spaghetti - Fresh Tomatoes 

I fill my freezer with tomatoes, just as full as possible, to have enough for this recipe until next year's harvest!

Use this beautiful sauce all by itself, with meatballs, or beef you've cooked separately.

*4 qts tomatoes will fit in the 8 qt pot.
In the 15 qt brazier pan:
Saute several onions in just enough olive oil to cover the bottom of the pan and just a bit of salt to bring out the flavor of the onions but not too much as to draw their water out and leave them too soft.

Smash and skin and chop a lot of garlic. Push the onions aside and add a little more olive oil to saute the garlic in.

4-6 qts fresh frozen tomatoes from the freezer (2 lb tomatoes are in each quart) (If using fresh tomatoes then that is 8-12 lb tomatoes)

Stirring very often you can use the highest heat to bring this to a boil. Then reduce to a nice simmer. Season with salt and torn basil leaves, and dry basil too.

Cook, still stirring sometimes, until the flavor shifts from raw to cooked, about 20 minutes.

Now bring the sauce to a rapid simmer and stir in olive oil, maybe 1/2 cup to 1 cup. Stir and simmer as it emulsifies!

Remove from heat and puree with a stick blender. Taste and adjust.

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