Name: Grandma's Tomato Sauce
Yield: Makes 6 to 7 pints
Ingredients: 1 tablespoon salt; 1 tablespoon sugar (optional); 10 lb plum tomatoes, halved lengthwise, cored, and coarsely chopped (24 cups); 6 garlic cloves, peeled and lightly smashed; 1 cup extra-virgin olive oil; 1 cup loosely packed fresh basil leaves; a food mill fitted with fine disk

This recipe makes enough sauce for 6 to 7 meals (for 4 people) if you figure on 1 pint of sauce per pound of pasta. We used a food processor to save time, and also added a few ingredients to Edith Guerino's original recipe. Be sure to use very ripe tomatoes to get the best flavor. If your tomatoes lack sweetness, the sugar will help balance their acidity.

Cooks' note:

Sauce can be chilled up to 5 days or frozen 6 months.

Recipe notes

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