Ingredients:

  • 4 lbs ripe plum tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp granulated sugar

Instructions:

  1. Wash the tomatoes thoroughly, remove the stems, and quarter them into rough chunks.
  2. Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.
  3. Add the quartered tomatoes and 1 tsp fine sea salt to the pot.
  4. Stir occasionally for about 15 minutes until the tomatoes collapse and release their juices, creating a thick, bubbling consistency.
  5. Pass the cooked mixture through a food mill or fine-mesh sieve into a clean bowl, using a spoon to push the pulp through and leaving the skins and seeds behind.
  6. Taste the resulting puree and stir in 1/2 tsp granulated sugar to balance the acidity if desired.