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Tomato Sauce from Fresh Tomatoes

  • Author: Chef Anthony Paone


Units Scale
  • 5 pounds paste-type tomatoes (like Fred Hempel’s Marzano Fire, seen in the photo above)
  • 1 cup extra virgin olive oil (which seems like a lot, but it’s ok)
  • 2 tablespoons minced garlic
  • 1 tablespoon salt
  • Pinch chile flakes
  • 1 tablespoon each chopped marjoram and basil


Blanch tomatoes quickly in boiling water, then shock them in ice water. When they’re cool, peel and seed, then put through a food mill. Heat olive oil and sauté garlic until soft but not colored. Add the tomato puree and seasonings. Cook for 15 minutes, stirring often.

  • Category: condiment
  • Method: stove top
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