Grandma’s Tomato Sauce

This is a rich delicious sauce, perfect on pasta. I had it with eggplant ravioli, it was superb. I spooned every last drop from my plate. One could make a soup out of it. This sauce brings out the ripe flavorful taste of tomatoes.

This machine is terrific, separating the seeds and skin from the sauce

Adding the basil

The finished sauce

Ingredients:
The recipe yields about 8 cups of sauce

Only use ripe tomatoes
1 TBS of salt
1 ½ TBS sugar
10 Ib tomatoes, cored and quartered
6 garlic cloves, peeled and lightly smashed
1 cup loosely packed fresh basil leaves
1 large carrot 
½ to 1 cup olive oil

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Directions:

Toss washed and quartered tomatoes with salt and sugar in a large bowl, let them stand for 15 minutes.
Robert and I put the tomatoes through our  machine to separate the skin and seeds from the sauce. The recipe in Gourmet used a food processor after the sauce was cooked and cooled or you can use a food mill fitted with a fine disk. My Italian neighbor peels the tomatoes. 
Cook garlic in oil in a large pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Add tomato mixture and basil, stirring to combine . Bring to a boil, covered, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced , about 2  hours or longer, discard the carrot.  Cool the sauce and ladle into containers and freeze the next day. 

Guten Appetit!
Recipe  from Edith Guerino  
Gourmet Magazine 2006
By © Sunnycovechef