Fresh Tomato Sauce
Score an X in bottom of 4 kg plum tomatoes. In large saucepan of boiling water, cook tomatoes until skins are beginning to loosen, about 1 minute. Transfer to bowl of ice water and chill for 20 seconds; drain. Working over fine-mesh sieve set over bowl, peel off tomato skins; discard. Core tomatoes and remove seeds to sieve; press seeds to extract juices, reserving 3 cups. Discard seeds and cores. In food processor, purée tomato flesh in batches until smooth. Scrape into bowl. In food processor, purée 2 onions, chopped, until smooth. In large Dutch oven or heavy-bottomed saucepan, heat ½ cup olive oil over medium heat; cook onions, stirring occasionally, until golden and liquid has evaporated, about 12 minutes. Stir in 3 cloves garlic, minced; cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, reserved tomato juice, 1 can (156 ml) tomato paste, 1¼ tsp salt and ½ tsp pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce is thickened, about 1½ hours. Makes about 11 cups.