Photography: Jen Causey

Source: Martha Stewart Living, September 2013


  • 5 pounds chopped tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for topping off
  • 1/4 teaspoon coarse salt


  1. Boil tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp to pot with oil and salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in refrigerator up to 3 months.


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