PASSATA DI POMODORO

TOMATO SAUCE

Each August, bolognese families gather to harvest, blanch, peel, and bottle tomatoes to use throughout the year. If you have your own preserved tomatoes, this would be a great place to use them. Otherwise, opt for a high quality canned version. I like the San Marzano variety for my passata and Bianco DiNapoli is my favorite domestic producer (see Canned Tomatoes, page 30).

MAKES ABOUT 3 QT [2.8 L]

10 LB [ABOUT 4.5 KG] CANNED WHOLE TOMATOES

1/4 CUP [60 ML] EXTRA-VIRGIN OLIVE OIL

1 GARLIC CLOVE, SMASHED

3 SPRIGS MARJORAM

1 TBSP KOSHER SALT

Pass the tomatoes through a food mill into a large bowl. Alternatively, in the bowl of a food processor, pulse the tomatoes on high speed until very smooth, about 1 minute.

In a large pot over medium-low heat, heat the oil until it begins to shimmer. Add the garlic and marjoram and cook until fragrant, about 1 minute. Add the tomatoes and salt and cook until the tomatoes have lost their raw flavor and the sauce has reduced slightly, about 30 minutes.

The sauce will keep, refrigerated in an airtight container, for up to 5 days or frozen for up to 6 months.