Fresh tomato sauce

Hands-on time: 30 minutes Total time: 2 hours Makes: about 11 cups

Peeling and seeding tomatoes may take time, but fresh homemade tomato sauce is worth the effort. Firm, ripe plum tomatoes are the best choice for this sauce, and if you grow them in your garden, even better!

4 kg plum tomatoes (about 40) 2 onions, chopped ½ cup olive oil 3 cloves garlic, minced 1 can (156 ml) tomato paste 1¼ tsp salt ½ tsp pepper

Score an X in bottom of each tomato. In large saucepan of boiling water, cook tomatoes until skins begin to loosen, about 1 minute. Using slotted spoon, 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. Set juices aside. Discard seeds and cores. In food processor, purée tomato flesh, in batches, until smooth. (Purée should yield approximately 10 cups.) Scrape into bowl. Set aside. In food processor, purée onions until smooth.

In large Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring occasionally, until golden and liquid has evaporated, about 12 minutes. Stir in garlic; cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, reserved tomato juice, tomato paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring occasionally, until sauce has reduced to about 11 cups, about 1½ hours. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week or freeze for up to 2 months.)

PER ½ CUP: about 80 cal, 2 g pro, 5 g total fat (1 g sat. fat), 8 g carb (2 g dietary fibre, 5 g sugar), 0 mg chol, 146 mg sodium, 429 mg potassium. % RDI: 2% calcium, 5% iron, 12% vit A, 32% vit C, 8% folate.