Fresh Tomato Sauce

From The Gourmet Cookbook

Makes about 5 cups

6 pounds ripe tomatoes, such as beefsteak or plum, peeled
¼ cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1 tsp sugar
1 tsp salt
¼ cup chopped fresh basil or flat-leaf parsley (I used basil)

To peel fresh tomatoes (or peaches)
Using a very sharp paring knife and being careful not to cut deeply into the flesh, cut an X through the skin in the bottom of each tomato. Have a large pot of boiling water and a bowl of ice and cold water ready. Working in batches of 2 or 3, lower the tomatoes one by one into the boiling water with a slotted spoon, or carefully drop them in. Keep them immersed in the boiling water for 10 seconds, then transfer them to the ice water with the slotted spoon. (Barely ripe or out-of-season tomatoes or peaches will take 15 to 20 seconds.) When they are cool enough to handle, pull or slip off the skins, beginning at the X, using the paring knife to remove any stubborn spots.

1. Core tomatoes and halve crosswise. Working over a sieve set over a bowl, squeeze tomatoes gently to remove seeds. Discard seeds and reserve juice. Coarsely chop tomatoes.
2. Heat oil in a 6- to 7-quart pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until just golden, about 1 minute. Add tomatoes, reserved juice, sugar, and salt, bring to a simmer, and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour.
3. Stir in basil and salt to taste.

NOTE – When you follow this recipe, it will take MUCH longer than an hour to simmer away the liquid. If I am in a “rush” I don’t add the liquid and then it takes 45 minutes to an hour. Either way it tastes really good!