Fresh Tomato Sauce
|Ripe tomatoes||8 Large|
|Finely snipped chives||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Freshly ground pepper||To Taste|
Blanch tomatoes in boiling water until skins split, about 1 minute.
Transfer to colander and run under cold water until cool to the touch.
Peel and seed.
Pass pulp through fine strainer into mixing bowl.
(If tomatoes are watery or not as flavorful as they could be, reduce over medium-high heat to concentrate flavor, stirring constantly.) Add remaining ingredients and blend well.