Andy's parents recently experienced a late summer tomato bonanza in their garden and gave us a large bag full of fresh summer tomatoes. We quickly realized that the best way to use these tomatoes would be to make a large batch of tomato sauce that we could hopefully freeze and use in the coming weeks as well.
The good news with our recipe attempt was that we produced a really wonderful, fresh and light sauce. The bad news was that we consumed all of the sauce within a few days, so were unable to freeze and enjoy later as our original goal contemplated.
We used the Cooks Illustrated Quick Fresh Tomato Sauce recipe because it seemed like the simplest – and fastest – recipe we could find. We seemed to basically double the recipe with the amount of tomatoes we used, though we ended up using about half of the basil that a double recipe would call for. We also peeled and seeded the tomatoes using the Cooks Illustrated recommended technique for raw tomatoes. Next time though, I think I may boil water to more easily remove the peels and perhaps skip the seeding step because it required a lot of prep time.
The only other modification I would make is reducing the amount of oil used – I found the sauce to be a bit oily, which offset the wonderful fresh flavor from the tomatoes.
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