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.

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