Fresh Italian tomato sauce with thyme and basil

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Preparation

Blanch the tomatoes. Start by drawing a cross on top of each tomato and removing the core using a knife. In a very large pot of salted, boiling water, plunge tomatoes (in several separate sequences) for about 20-30 seconds depending on their degree of ripeness. The skins should come off effortlessly. Once tomatoes have been scalded, peel them. Halve each tomato lengthwise. Working over a bowl to catch juices and using your fingers, remove excess water and seeds.

In another large bowl, set aside tomato flesh; pour juices together with seeds in an adequately sized pot. Add brown sugar and vinegar, and then season lightly. Simmer over low heat for about 1 hour. With a ladle, strain the tomato coulis using a fine strainer to catch as much tomato as possible without any seeds. Set aside. Finely chop onions. In a very large baking sheet with a high edge (or a very big pot), place all the olive oil and onions. Bake at 175 °C (350 °F) (or on the stove if you’re using a pot) until onions become translucent.

Finely chop onions. In a very large baking sheet with a high edge (or a very big pot), place all the olive oil and onions. Bake at 175 °C (350 °F) (or on the stove if you’re using a pot) until onions become translucent.

Add all the tomato flesh, garlic and thyme; bake in the oven for 1½ hours, stirring every 15 minutes. When tomatoes have been baking for 1 hour, add tomato coulis with seeds and basil. Allow sauce to stew while continuing to stir. Remove sprigs of thyme and basil; adjust seasoning to taste, and then place in Mason jars. Yields 8 to 10 litres of stewed sauce. This base can be used to make a splendid rosé sauce or an impeccable Bolognese.

Source : Martin Juneau