8 roma tomatoes (or use a 28oz can crushed tomatoes)
2 Tbsp. Garlic Olive Oil
1 Tbsp. sugar
1 Tbsp. Italian Herbs Balsamic
Saltwest Naturals Smashed Peppercorn Sea Salt
Slice the tomatoes in half and use a food mill, crush them into a large saucepan (or use the canned crushed tomatoes). Turn the heat to medium and bring to a simmer, stirring frequently to prevent the tomatoes from sticking. Once the tomatoes start to bubble, turn down the heat to med-low.
Finely mince the shallot. In a small saucepan, warm the garlic olive oil over medium heat and then add the shallot. Cook until it’s just soft and turning brown, about 3 minutes. Add the oil and shallot to the tomato sauce. Sprinkle with sugar, Italian Herbs Balsamic, Smashed Peppercorn to taste. Continue to cook over medium heat, stirring occasionally, until the sauce is thick, 2-3 minutes.
*Use this recipe for your next bulk canning during tomato season. Then have it on hand all year for when you just need a classic tomato sauce!
*Tested at our Italy Cooking Class