Tomato Reduction Sauce

Paste-like sauce for pizza and spaghetti - long and slow

With so many tomatoes the end of summer is the perfect time to create this existential Italian sauce for spaghetti and pizza. Use it immediately over fresh pasta with herbs, and freeze the rest in portions for later. Pictured are tomatoes with the skins cooking down. The aroma in the kitchen after hours of reducing tomatoes to a near paste is intoxicating.
4 pounds Roma tomatoes (about 24 medium-sized)
1 Wash tomatoes. Remove hard stems or spotty pieces. Score a quick slice across the skin and put in a large, heavy-bottomed pot.

2 Cover pan and place over medium-high heat, and bring to a boil. Every 5 minutes, mash tomatoes with back of a large spoon to release a bit of juice.

3 Turn heat to simmer, place lid half ajar to allow steam to release. Reduce slowly, about 4 to 5 hours. Every 30 minutes, mash down tomatoes and stir to ensure they are not sticking to the pan bottom.

4 When the sauce is thick, and there is no watery tomato juice, you are done.

5 Remove skins and stems by pouring tomato sauce through a metal colander or ricer. Discard seeds and skins when done.

6 Serve garnished with fresh tomato and herbs or put away by freezing.

cups  use metric
original recipe yield: 3 Cups
Notes There seems to be no limit to the tomatoes you can reduce. The yield is about 1/6th of the original volume of tomatoes. Cook longer if you want tomato paste. Porcelain covered cast iron pans work best.

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