For maximum flavor, don’t overcook this sauce, but thoroughly squeeze the seeds and juice out of the tomatoes so it won’t be watery.
• 3 1/2 pounds Roma tomatoes
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped fresh basil
• 2 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped fresh oregano
• 1/2 cup chopped fresh Italian parsley
• 1 tablespoon fresh thyme leaves
• 3 tablespoons chopped fresh mint
• 1/4 cup chopped garlic chives
• Salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
1. With a paring knife, slice a cross in the skin at the bottom of each tomato. Blanch the tomatoes in boiling water for about 1 minute. Drain, then plunge them into a bowl of ice water to loosen the skins; squeeze gently to peel and remove seeds and excess juice. Dice the tomatoes, then puree half of them in a blender or food processor.
2. Heat the oil, diced tomatoes, and tomato puree in a large saucepan and bring to a boil. Add the remaining ingredients and cook just until heated through.
Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!LEARN MORE