- 10 Ripe Whole Tomatoes-Quartered with skin and seeds
- 1 Large Onion -Quartered
- 1-2 Large Garlic Cloves-Peeled and smashed
- 2 TBS Olive Oil
- 1 Serrano Pepper or Red Pepper Flakes-Optional
- 1 tsp. Basil
- Salt & Pepper to Taste
Add top 6 ingredients to a large heavy pot. Simmer for about 1 hour. Cool. Using an emersion blender or stand blender; blend until smooth. You can then strain using a fine mesh strainer. I like the texture when it is not strained. Salt and pepper to taste. Freeze in a plastic freezer safe bowl or freezer bag. Make sure to identify and date.
You can use this as tomato soup; great with the late winter night dinner with grilled cheese or use as a tomato sauce base for pasta.