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“This tomato sauce is best at the peak of summer when tomatoes are their ripest. I’ve always loved fresh tomato sauce but I hate having to blanch and peel the tomatoes because it’s so time consuming. Using a cheese grater is a great shortcut—or should I say ‘grate’ short cut!“
See how this recipe was made on Facebook Live!
Place a cheese grater over a large bowl. Cut each of the tomatoes in half and grate the tomatoes into the bowl until you reach the skin of the tomato; discard the skin.
In a Dutch oven or large saucepot, heat olive oil over medium-high heat. Add the sausage and brown, breaking it up with a spatula as it cooks. Once brown, add the onion and garlic, and sauté for a few minutes. Add in the tomato paste and cook for another minute, just until it melts. Deglaze the pan with the wine or stock, and bring it to a bubble. Once bubbling, season with salt, oregano and crushed red pepper flakes. Add in all of the grated tomatoes and bring to a bubble. Reduce heat to medium low and cook for 1 hour, or until sauce it reduced by half.