Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Freezable Tomato Sauce Base Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2019 Print Rate It Share Share Tweet Pin Email Yield: 4 cups unmilled Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment. Ingredients 6 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 3 pounds ripe plum tomatoes or a combination of plum and beefsteak, coarsely chopped (about 8 cups) Coarse salt Directions Heat oil in a large pot over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Stir in tomatoes and 2 teaspoons salt. Raise heat, and bring to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 15 to 20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill. Season with salt if desired. Let cool. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Cook's Notes Sauce can be doubled and frozen in two- or four-cup batches in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Rate it Print