Amy Riolo: Making a fresh tomato sauce is the best way to take advantage of the summer tomato harvest. Begin by scoring 10 to 12 fresh plum tomatoes, that's approximately two to two and a half pounds. Score the skin of each tomato with a sharp knife, making sure not to cut too deep. Then place the scored tomatoes into a pot of boiling water. We'll boil for approximately one and half to two minutes or just until the skins begin to tear. Remove the tomatoes from the boiling water and drain them.
Next, we can plunge our tomatoes into cold ice water. When the tomatoes are cool enough to touch we're going to drain them. So now we can peel and dice our tomatoes. I'm just going to take the peel right off, we could see how easily it comes of because we scored them.
Now that we've peeled our tomatoes, we're ready to start dicing them. To make our tomato sauce, we can heat four ounces that's a quarter cup of extra virgin olive oil into our large skillet. As soon as our olive oil is hot, we can add our garlic cloves and I'm going to add a pinch of crushed red pepper. Whenever you smell the aroma of the garlic, that's exactly the right point to add the tomatoes, let's steer to combine all of the ingredients.
We are going to add a pinch of salt and next I am just going to tear up some basil leaves. Now we'll cover the sauce and allow it cook for approximately 5 to 10 minutes or just until the tomatoes are tender and cooked trough.
So our sauce has been cooking for about 10 minutes and it's the perfect consistency right now and you can all of the tomatoes have come together and there's not a lot of excess liquid.
Here we have our fresh tomato sauce, a quick, light and flavorful alternative to the jarred variety.