Fresh Tomato and Basil Sauce

Simplicity and comradery are the keywords for this summertime tomato and basil sauce. Ask your friends or family to join the fun and watch ripe tomatoes and fragrant basil transform in your colourful Stockpot.

Fill an 11.4 L Stockpot with water and bring to a boil. Fill a large bowl with ice water.

Using a Paring Knife, make an incision in the shape of an “x” at the bottom of each tomato. Add the tomatoes to the boiling water in two batches and cook for 30 seconds to 1 minute, or until the skin starts to come away from the flesh. Using a Revolution^® Wire Skimmer, remove the tomatoes and plunge directly into the ice water. Clean out the stockpot.

Drain, peel and core the tomatoes. Cut the tomatoes in half and remove the seeds. Coarsely chop the tomatoes.

In the clean Stockpot, bring the chopped tomatoes to a boil. Simmer for 10 minutes. Coarsely crush the tomatoes with a Revolution^® Potato Masher. Add the remaining ingredients, except for the lemon juice, and bring to a boil. Reduce the heat and simmer for 2 hours or until the sauce has thickened (see note), stirring occasionally and adjusting the temperature to ensure that the sauce is not burning on the bottom of the Stockpot.

Remove the basil sprigs from the sauce. Stir in the lemon juice and adjust the seasoning.

Serve over pasta of your choice with more fresh basil and grated Parmesan cheese. If not using immediately, let the sauce cool. Ladle  into clean jars or airtight containers. The sauce will keep for at least a week in the refrigerator or can be frozen.

Notes

Depending on how juicy your tomatoes are and what consistency of sauce you prefer, you may want to simmer the sauce for longer.

This recipe doubles easy.