Recipe: Light and Lively Tomato Sauce (freeze ahead)

LIGHT AND LIVELY TOMATO SAUCE

12 pounds ripe, flavorful tomatoes, cored and peeled
Fine sea salt
9 tablespoons extra-virgin olive oil
3 large onions, diced
6 cloves garlic, green germ removed, minced
1 1/2 cups (gently packed) fresh basil leaves

Cut the tomatoes horizontally in half. Sprinkle the cut sides with 1 tablespoon salt, place the halves upside down in a colander or on a metal rack, and let drain 30 minutes so they can give up excess juice, which will help to concentrate their flavor.

Coarsely chop the tomatoes, without rinsing them, and reserve any juice that collects while cutting them; set aside.

Place the oil, onions and garlic in a large, heavy saucepan and cook, stirring occasionally, over medium heat, until the onions turn translucent but not brown, about 8 minutes.

Add the tomatoes to the saucepan, cover and bring to a boil. Reduce heat so the tomatoes are simmering; uncover and cook until the tomatoes are softened but haven't really lost their shape, about 15 minutes.

Coarsely chop the basil, stir into the sauce and continue to cook until the tomatoes are very soft, but still bright and not mushy, about 15 minutes. Remove from the heat and let cool.

The cooled sauce can be frozen up to 3 months. When using, season sauce as desired for dish it is being added to.

Makes about 5 quarts
Adapted from source: Italian Farmhouse Cookbook by Susan Herrmann Loomis