“This is one of those labors of love and the joys of summer tomatoes are preserved. This is the foundation of why I love cooking—the craft, the heritage, and the enjoyable end result.”
Beefsteak or San Marzano Tomatoes
Slice tomatoes in half and toss with olive oil, cracked pepper, and thyme.
Place on a non-reactive baking pan (cut side down) and roast at 425 degrees for 30 minutes until the skin wrinkles and pulls away from the flesh
Remove skin and reserve
Place one small yellow onion, diced, in a pot with healthy amount of olive oil and sweat onions slowly.
Add the reserved tomatoes and stew for 2 hours, until sauce is sweet and rich.
Run the mixture through a food mill and place back into the non-reactive baking pan in an even thin layer (2 inches max).
Place pan in 250 degree oven for about 7 hours.
Every so often, use a rubber spatula to fold mixture over itself as it begins to transform into a paste.
When the sauce has reached a deep brick color, pull out of the oven and cool.
The paste will remain fresh in the refrigerator for about 2 weeks. For long term storage sanitize canning jars and can the paste with a thin layer of olive oil poured over the mixture before sealing the lid