Ingredients
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
Instructions
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