- 1 32-ounce can Italian San Marzano tomatoes or 3 pounds fresh Roma tomatoes, peeled
- 1/2 cup sugar
- 1 shallot, grated or minced
- 1 rounded teaspoon Kosher salt
- Black pepper
- 1/2 cup fresh mint, chopped
- 2 teaspoons Worcestershire sauce or aged balsamic vinegar
Place all ingredients in a pot and bring to a boil. Reduce heat to medium and mash tomatoes. Cook until thick and jam-like in consistency, about 20-30 minutes.