3.6 kg tomatoes, such as Early Girl or San Marzano, quartered
120 ml extra-virgin olive oil
3 tbsp flaky sea salt
15 g basil leaves
1 to 2 tsp sugar (optional)
Freeze in 500gm amounts, or bottle hot in sterilised jars.
Gjelina: cooking from Venice, California
Chronicle Books 2015
In a large stockpot over low heat, combine the tomatoes, olive oil, and salt.
Cook, stirring occasionally, until the tomatoes have lost most of their acidity and the sauce begins to sweeten and thicken slightly, about 30 minutes.
You want it thick enough to coat a spoon, but not too dense or pasty.
Add the basil and taste; if the sauce seems too acidic, add the sugar, 1 tsp at a time, until the flavor is well balanced.
Pass the sauce through a food mill and let cool completely.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.