Preparation

• Pulse the tomatoes in a food processor until almost smooth. Transfer to a 3-quart saucepan over medium heat and bring to a simmer. Reduce the heat to maintain the simmer and cook, stirring occasionally, until very thick and reduced to about 2 cups, about 40 minutes.

Make Ahead Tips

You can refrigerate the sauce in an airtight container for up to 5 days, or freeze it for up to 2 months.