Prep
5 min
Total
2 hrs 5 min
INGREDIENTS
- 10 lb ripe Roma tomato
- 15 peeled garlic cloves
- 1/2 cup olive oil
- 1 handful fresh basil
- 1 tbs kosher salt
- 1 teaspoon pepper
METHOD
- Remove stems and core of tomato, then score bottom.
- Blanch in simmering water for 30 seconds until skin starts to crack.
- Remove peel and dispose skins.
- Chop tomatoes and place in large stainless steel pot. Set at a simmer.
- In a small pot simmer garlic in olive oil until golden, strain oil into tomatoes and continue to simmer.
- Smash tomatoes with a fine piano whisk every 20 min. This will give you a perfect texture with the reduction of the sauce.
