It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Some features of ATS will be disabled while you continue to use an ad-blocker.
Cut the tomatoes in halves or quarters. Squeeze out the seeds, or don’t (I never mind a few seeds in the sauce). Place the cut side against the large holes of the grater and gently rub until only the tomato skin remains in your hand. Add a pinch of salt, a little olive oil, a garlic clove and a sprig of basil. A spoonful of tomato paste helps thicken the sauce.
This makes a very fresh- and bright-tasting sauce in a manageable small batch. It doesn’t cook for hours — 15 to 20 minutes are really all it takes
originally posted by: zosimov
Thanks for the great suggestions. I'll second discarding the seeds on that sauce (which was very good btw)- bitter taste and the texture is all wrong for sauce.