Late-season tomato sauce

A recipe from cooking-ez.com

For 1 kg 400 g, you will need:

• 1 2 kgs tomato
• 2 herbs of your choice (optional)
• 3 2 cloves garlic
• 4 1 shallot
• 5 5 tablespoons olive oil
• 6 70 g tomato paste
• 7 salt
• 8 pepper
• Total weight: 2,190 grams

Times:

Preparation	Cooking	Start to finish
25 min.	35 min.	55 min.

Step by step recipe

• 1: Wash 2 kgs tomato, then remove the stalk.
• 2: Cut up the large pieces, and salt them generously.
• 3: Wash and dry any herbs you may have, in this case thyme, sage, bay leaf and rosemary.
  Chop 1 shallot, and crush 2 cloves garlic with a flat-bladed knife.
• 4: In a large saucepan over medium heat, if possible one that's not non-stick, pour in 5 tablespoons olive oil then, when hot, add the herbs, shallot and garlic.
  Season with salt and pepper and cook, stirring, for 1 minute.
• 5: Pour in the tomatoes and stir.
• 6: Leave to cook gently.
• 7: The tomatoes will gradually melt.
• 8: Stir occasionally, and reduce by about 1/4.
• 9: When all the tomatoes have reduced, remove and discard the herbs and garlic, then add 70 g tomato paste.
  Mix and check seasoning.
• 10: Pour the contents of the pan (in batches if necessary) into a food mill...
• 11: ... and grind.
• 12: Your tomato sauce is ready.
• 13: Put in jars, then, if you want to keep them all winter, sterilize or freeze, otherwise put in the fridge.

Remarks

Don't hesitate to use tomatoes that are a little ugly or a little bruised, from several varieties.
For a slightly stronger taste, add 1 bouillon cube in step 7.

---