• 5 pounds (about ½ flat) tomatoes, halved
  • sea salt
  • 1 tablespoon tomato paste
  • 1 garlic clove, smashed
  • 1 basil sprig (optional)

Makes about 1 quart 


  1. Grate cut faces of tomatoes with a box grater set over a large bowl. Compost skins.
  2. Combine grated pulp, tomato paste, and garlic in a medium saucepan set over medium-high, and season with salt. Bring to a boil, then reduce to a simmer, and cook until sauce has reduced by half, about 10 minutes. Stir in basil sprig, then transfer sauce to jars. The sauce will keep for up to 5 days in the fridge, or up to 6 months in the freezer.