(or as they say France, Coulis de Tomates d’été)
- In a very large skillet or Dutch oven, heat 5 tbs. extra virgin olive oil over medium heat. Cook 3/4 cup diced onion (about 1/2 tp 3/4 of a large onion) and 5 large garlic cloves (finely chopped) for about 5 minutes. Don’t let the garlic burn.
- Stir in 5 lbs. unpeeled, chopped tomatoes (I buy the ones on the vine and sometimes mix in a few dark-colored heirlooms if they have them), 1 tsp. sugar, 1 tsp. salt, some ground black pepper, and 1 cup fresh basil leaves (I cut the basil with kitchen scissors but not too finely). Cook over high heat for 30 mins. and stir occasionally.
- Use a potato masher to smoosh the sauce a little if it seems more chunky than you’d like it.
- Depending on how juicy the tomatoes are, the sauce will be very thick to soupy. If it’s too thin, simple simmer a while longer. You can add another tsp. or so of olive oil if it’s too thick. If it needs more sugar or salt, add a bit, but it probably won’t.
[…] is so easy and mess-free that it makes a terrific mid-week meal (and a great use for Summer Tomato Sauce). It uses much less oil than most methods yet still tastes creamy and rich and to. die. […]