Place the chopped tomatoes and salt into a large saucepan over medium-high heat.
Cook the tomatoes, using a spatula to break up the tomatoes, until the liquid in the pan begins to boil rapidly.
Reduce the heat to medium and simmer, occasionally breaking up the tomatoes, for about 5 minutes.
Transfer the contents of the pan to a blender or use an immersion blender and blend well.
Place a colander over a container then pour the blended tomatoes through the colander and stir the blended tomatoes to filter out any seeds and skin.
Discard the seeds and skin then put the tomato sauce back into the saucepan and cook over medium heat, stirring often, until it becomes a dark red thickened paste, 30 to 45 minutes.
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