Makes 2 quarts
|6||pounds ripe plum tomatoes|
|1/2||cup olive oil|
|3||medium onions, chopped|
|4||cloves garlic, chopped|
|Salt and pepper, to taste|
2. Core the tomatoes and make a tiny ``x" in the smooth end. With a slotted spoon, lower about 6 tomatoes into the water; blanch for 10 seconds. Lift them out and transfer to the ice water. Repeat with the remaining tomatoes.
3. Drain the tomatoes, pat them dry, and use a small paring knife to help slip off the skins. Halve the tomatoes lengthwise, then chop coarsely.
4 . In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onions and cook over medium-low heat, stirring often, for about 10 minutes, or until the onions soften. Add the garlic and cook 1 minute.
5 . Add the tomatoes and turn the heat to medium high. Bring to a simmer, stirring constantly, and cook for 10 to 15 minutes, then turn off heat. Let the sauce cool to room temperature.
6 . Ladle the sauce into 2 quart-size zipper freezer bags. Seal the bags and lay them flat on a rimmed baking sheet in the freezer. Leigh Belanger