Fresh Tomato Sauce

Yield: About 2 1/2 cups

Ingredients:

• 5 medium tomatoes
• 1/2 teaspoon sea salt
• 1 tablespoon extra virgin olive oil
• 2 teaspoons tomato paste
• 1 garlic clove, minced
• 3 fresh basil leaves
• 1 bay leaf

Instructions:

1. Cut the tomatoes in half and grate the flesh into a bowl using the large holes of a box grater. Discard the skins and seeds. You should have about 4 cups of grated tomato.
2. Add the grated tomato to a medium saucepan along with the salt, olive oil, tomato paste, garlic, basil leaves and bay leaf. Bring to a boil over high heat.
3. Reduce heat and let simmer briskly, stirring occasionally, until the sauce has reduced by almost half and reaches a medium thickness, about 10-15 minutes.
4. Remove the basil leaves and bay leaf. Taste and adjust seasoning with more salt if needed.
5. Allow to cool before storing. The sauce will keep refrigerated for up to 5 days or can be frozen.