Ingredients
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4 pounds Tomatoes
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2 teaspoons fresh Lemon Juice
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½ teaspoon Kosher Salt
Directions
Steps
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1
Done
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In a large, heavy-bottomed stockpot or Dutch oven set over medium-low heat, bring the tomatoes to a simmer and cook until thickened, 30 minutes. Remove the pan from the heat and stir in the lemon juice and salt. Using a potato masher, immersion blender, or food processor, process until the sauce has a smooth consistency. Let cool completely. |
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2
Done
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The sauce will keep in airtight containers in the refrigerator for up to 1 week. |
