Fresh Tomato Sauce
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Good for pasta, pizza or more 

5 lb. plum tomatoes, cored and quartered
2 Tbsp. unsalted butter
4 cloves garlic, minced
2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper
2 Tbsp. olive oil
2 sprigs fresh basil

1) In a blender, blend the tomatoes, in batches as necessary, until an almost smooth pulp forms. Pour into a large bowl; there should be about 10 cups of puree.
2) In a large Dutch oven, melt the butter over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
3) Stir in the tomato puree, salt, and pepper. Bring to a boil, stirring frequently. Reduce the heat to medium-low, and simmer until the sauce reduces by one-third, 45 minutes to 1 hour.
4) Remove the pot from the heat and stir in the oil and basil. Add salt to taste.

Tip: Cover and refrigerate the tomato sauce for up to five days. The sauce can be placed in zip-top bags or airtight containers and frozen for up to six months.

FYI: I've done a variation with 2 lbs of fresh tomatos and peeled them using boiling water then ice bath. Puree (yields 24 fluid oz). Bring to boil then simmer 1 hr to reduce 1/3 getting about 16 fluid oz of sauce. I did this thinking I was going to can it but changed my mind. Not peeling would have much more volume.


Based on https://www.thepioneerwoman.com/