5 lbs. tomatoes
3/4 tsp. salt
2 Tbsp. olive oil
1 Tbsp. tomato paste or ketchup
1 clove garlic
1 sprig basil
1 bay leaf

  • halve tomatoes and grate the flesh into a bowl (about 4 cups)
  • add to a large pot with remaining ingredients, bring to boil
  • reduce heat and simmer until reduced by half

for a thicker sauce: drain flesh in a mesh sieve and discard the liquid

for a smoother sauce: remove largest chunks with a slotted spoon, blend in blender, then return to the pot

source: https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce