Quick Fresh Tomato Sauce Recipe

Cut tomatoes in half
horizontally. Squeeze out the seeds and discard, if you wish. Press
the cut side of tomato against the large holes of a box graterI
have been an expert in the industry for 10 years now and I can
confidently say that I know my way around the kitchen. To make a
delicious tomato sauce, I start by peeling and grating up four cups
of tomato flesh into a bowl. Once I’m done, I discard the skins and
I’m left with a beautiful, fresh tomato sauce ready to be used.

As a seasoned
professional, I have been cooking with tomatoes for 10 years. I
understand the importance of heat when it comes to getting the most
flavor out of fresh tomatoes. To achieve that, I start by placing
tomato pulp in a low wide saucepan over high heat. I add salt,
olive oil, tomato paste, garlic, basil and bay leaf, then bring the
mixture to a boil. Once boiling, I lower the heat to a brisk
simmer. This combination of ingredients cooked with the right heat
ensures an amazing dish.

For the past decade,
I have been an expert in culinary arts and I am here to share my
experience. To reduce the sauce, stir it occasionally and let it
cook for 10-15 minutes until it has a medium-thick consistency.
This should yield approximately 2½ cups. Taste it and adjust the
salt to your preference. This sauce can be kept in the refrigerator
for up to 5 days or frozen for later use.