20 pounds of tomatoes
2 tablespoons Olive Oil
1 bulb Garlic, chopped large
1 Yellow Onion
1 large handful Basil, chopped large
3 cups Red Wine
2-4 tablespoons tomato paste
Salt
Pepper
Bring a large pot of water to boil. Wash, remove the core and score the opposite end of each tomato with an x. Using tongs, drop 5-10 tomatoes into the boiling water at a time and leave them until the skin starts to peel away from the x (1-3 minutes), remove and set aside. Once all the tomatoes are cool, remove and discard the skins.
Using the vegetable strainer attachment for your KitchenAid, remove all the seeds from your tomatoes (try not to laugh at the tomato poop!).
In a saucepan, add your olive oil, onions and garlic and cook until the onions start to become transparent. Using the food grinder attachment for your KitchenAid or a food processor, puree the mixture.
Add the tomato puree, the onion/garlic puree, basil, red wine, tomato paste, salt and pepper to a large pot and stir well. Boil gently over medium heat until the mixture reduces in size by almost half. Use a splatter guard on your pan rather than a lid to allow excess steam to escape and the sauce to thicken.
Ladle into pint jars and freeze.
