Hearty Homestyle Tomato Sauce

1. Start Cooking Plum Tomatoes

Place the 10 pounds (4.5kg) of cut plum tomatoes in a large stockpot, cover it, and let it heat over medium heat for about 10 minutes to extract the liquid and soften the tomatoes.

2. Preheat Oven and Grease Baking Sheets

Preheat your oven to 275°F (135°C) and lightly grease your baking sheets with extra-virgin olive oil.

3. Purée Plum Tomatoes

Once the plum tomatoes have softened, pass them through a food mill set over a heatproof container to remove the skins and seeds, resulting in a smooth purée. Spread this purée evenly on the greased baking sheets and bake in the preheated oven for at least 2 hours to concentrate the flavors and reduce the purée to a thick, spreadable paste.

4. Cook Mixed Tomatoes

Place the 15 pounds (6.8kg) of cut mixed tomatoes in the large stockpot, cover, and heat for about 10 minutes until softened. Then, pass the cooked mixed tomatoes through the food mill into another heatproof container to create a smooth purée.

5. Set Aside Mixed-Tomato Purée

From the mixed-tomato purée, measure out and set aside 1 quart (900ml).

6. Cook Onion and Garlic

In a large saucepan, heat 3 tablespoons (45ml) of olive oil over medium heat. Add the minced onion and garlic, and cook for about 8 minutes until they are softened and sweetened.

7. Simmer Tomato Sauce

Add the remaining mixed-tomato purée to the saucepan and bring it to a simmer. Let it cook for 35 to 40 minutes, stirring occasionally, until the sauce thickens to a desirable consistency.

8. Add Basil and Tomato Plant Cutting

Remove the saucepan from the heat and add the basil sprigs and the optional tomato plant cutting. Allow them to steep in the hot sauce for about 5 minutes to infuse their flavors. The basil should be wilted and fragrant by the end of this step.

9. Combine and Season

Stir in the oven-dried tomato paste and the reserved quart of mixed-tomato purée. Season with kosher salt to taste.