Small-Batch Tomato Sauce

Makes 1 quart of tomato sauce. A mother sauce, meant for pastas and meatballs, zucchini, eggplant — wherever you need a good tomato sauce.

Author

Doug Henderson

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 lb of on-vine, ripe or heirloom tomatoes
• 1 lb of ripe cherry tomatoes, any colors
• 1/2 chopped sweet onion
• 3 garlic cloves
• 2 sprigs fresh thyme
• 8 fresh basil leaves
• kosher salt and fresh black pepper to taste

Directions

1. Cut tomatoes into quarters, leave cherry tomatoes whole.
2. Rough chop onion & garlic (or use press),(will be blended later)
3. Add all ingredients into 1 gallon ziplock
4. Bring to temperature 185 deg F (85 C) and hold for 1 hour
5. Remove bag from water bath and discard thyme sprigs. Carefully transfer contents of bag to a food processor or blender. Purée for 20-30 seconds or pulse until your desired consistency (fine or chunky). Taste and season with additional salt and pepper as needed.
6. Additionally you can simmer for 30-60 minutes for a less acidic and more mellow sauce.
7. Serve with your favorite pasta or store in the fridge in a mason jar. It will keep for about 5 days.