1. Prepare the Tomatoes:
Start by washing the tomatoes thoroughly and removing any stems or blemishes.
Cut the tomatoes into quarters or halves, depending on their size, and remove the seeds and excess liquid.
2. Cook the Tomatoes:
Heat a large pot over medium heat and add a splash of olive oil.
Add the prepared tomatoes to the pot, along with a pinch of salt, and stir to coat them in the oil.
Cook the tomatoes, stirring occasionally, until they start to break down and release their juices. This will take about 20-30 minutes.
3. Blend the Mixture:
Once the tomatoes are soft and cooked down, remove the pot from the heat and allow the mixture to cool slightly.
Use an immersion blender or transfer the mixture to a blender or food processor and blend until smooth.
4. Strain the Mixture:
Place a fine-mesh strainer over a large bowl and pour the blended tomato mixture into the strainer.
Use a spatula or the back of a spoon to press the mixture through the strainer, leaving behind any seeds or pulp.
5. Reduce and Thicken:
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