|Source||Recipe by Chef Michael Clauss.|
|Prep time||15 minutes|
|Cooking time||1 hour|
|Total time||1 hour, 15 minutes|
This recipe is a great way to use your end of the season tomatoes!
In a large rondeau or stock pot, sweat onions and garlic in sunflower oil until tender (about 5 minutes). Add remaining ingredients and simmer for about 1 hour, stirring occasionally. Puree with immersion blender and strain through mesh strainer. Chill and transfer to an airtight container for storage.
*Don’t have any fresh tomatoes? Substitute the 3 ½ lbs tomatoes for two 28-ounce cans of diced tomatoes.