Midnight Roma Tomato Sauce
This recipe is for an all-purpose, unseasoned tomato sauce or paste; a blank canvas perfect for immediate use or preservation. Leaving the skins on for the early stages of cooking helps to set the pectin and imbues the sauce with a beautifully rich color.
Yields 1-2 quarts of tomato sauce or 1-2 cups of tomato paste.
3-5 pounds Midnight Roma tomatoes
Wash, halve and core the tomatoes. If they’re a larger size, you may want to cut them into quarters instead of halves. Place the tomatoes in a large pot and cover with a lid.
Bring the tomatoes to a gentle boil over medium-low heat and let simmer for about 5 minutes; stir and smash occasionally with a wooden spoon or heat-proof spatula to agitate the fruit and draw out the juices.
Set a food mill over a large bowl or other vessel, with the food mill at its finest setting. Carefully ladle the cooked tomatoes from the pot into the food mill and pass through. Rinse out the pot.
Return the milled sauce to the pot and slowly bring to a simmer over medium heat, stirring often to prevent scorching. Continue cooking the sauce over medium heat for about 30 to 40 minutes, or until reduced by a third.
If making paste, continue reducing the sauce—stirring often—by at least another half, or until a desired consistency is reached.
The sauce and paste can be refrigerated for about one week.