- 2 tbsp olive oil
- 3 tbsp minced garlic
- ⅛ tsp crushed red pepper
- 5 lbs (12 C) tomatoes, coarsely chopped
- 1 tsp salt
- 2/3 c chopped fresh herbs (basil, mint, marjoram, oregano, rosemary)
- ¼ tsp black pepper
Heat oil in large nonreactive Dutch oven or pot over medium-low heat until warm. Add garlic and crushed red pepper; cook 1-2 minutes or until softened and fragrant but not browned, stirring constantly.
Add tomatoes, salt and any sturdy herbs (marjoram, oregano, rosemary); bring to a boil over medium-high heat, stirring occasionally. Gently boil over medium to medium-low heat 45-60 minutes or until reduced and thickened to desired consistency, stirring frequently and mashing tomatoes with potato masher. To remove skins and seeds, pass sauce through a food mill into a large bowl, if desired. Stir in tender herbs (basil, mint) and black pepper.
Tomato sauce can be covered and refrigerated for up to 4 days or frozen for up to 6 months.