Fresh Homemade Tomato Sauce

his time of year, everyone is talking tomato. Here is a quick and simple recipe adapted from the NY Times. It gives you a simple weeknight recipe to throw together in half and hour.
Along with the tomatoes, most of your ingredients and accompaniments can be purchased at our market as well as the bread and wine!
Feel free to choose tomatoes that may be cracked or bruised. Most varieties work well, just be sure that they are ripe. Fleshy tomatoes will be your best bet.  Enjoy!

  • 5 pounds ripe tomatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 minced garlic clove
  • 3-4 basil leaves
  • 1 bay leaf 

First, 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 grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put the tomato pulp in a low wide saucepan over high heat. Add the salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Serve over pasta from our own Grand Isle Pasta, or up your veggie intake and serve over zucchini ribbons, or spaghetti squash purchased right here from our farmers. 
Any way you serve this sauce, it will be a reminder of the joys of summer and the bounty of the Champlain Islands!

Dan Kirk