2. Add the tomatoes and their juice, crushing them with your hands as they go into the pan. Increase the heat to medium-high and simmer 20 to 30 minutes, or until the tomatoes have lost their raw taste and have thickened in the bottom of the pan. Taste for salt and pepper and thin with water as needed.
Keeps up to 3 days covered in the refrigerator, and freezes for 3 months. For use in the Homemade Ricotta Gnocchi with Saffron Tomato Sauce recipe.
Recipe by Lynne Rossetto Kasper. Copyright © 2012.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.