Crushed Vine-ripe Tomatoes Recipe

Prepare tomatoes

Bring a large pot of water to a rolling boil. Meanwhile, prepare an ice bath in a large bowl with cold water and ice. On each tomato, cut a small shallow 'X' on the blossom end using a sharp paring knife.

Blanch and shock

Working in batches if necessary, lower tomatoes into the boiling water for 20–45 seconds, until skins just begin to split at the X. Using a slotted spoon, immediately transfer tomatoes to the ice bath to stop cooking (about 1 minute).

Peel, core, and seed (optional)

Remove skins; they should slip off easily. Core each tomato (remove the tough stem-end). If you prefer a less-seedy texture, cut each tomato in half horizontally and gently squeeze or scoop out excess seeds and gel with your fingers or a small spoon.

Crush tomatoes

Place peeled (and optionally seeded) tomatoes in a large bowl or a wide-mouthed food processor. For a rustic crushed texture, crush by hand or use a potato masher until you have desired chunkiness (small pieces, not purée). If using a food processor, pulse 3–6 times—stop before smooth.

Cook and season

Heat the extra-virgin olive oil in a 3–4 quart saucepan over medium heat. If using, add finely chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, sea salt, sugar, black pepper, and red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, 12–20 minutes to concentrate flavors and slightly thicken. Stir occasionally and skim any foam from the surface.

Finish with basil and acid

Tear the basil leaves and stir into the sauce along with the lemon juice (or citric acid if canning). Taste and adjust seasoning with additional salt, pepper, or sugar as needed.

Cool & store

Let the crushed tomatoes cool to room temperature. Transfer to airtight jars or containers. Refrigerate for up to 5 days or freeze in portions for up to 6 months. If you used citric acid and followed safe canning procedures, tomatoes can be processed in a water bath for longer shelf life—follow tested canning guidelines.

If using onion and citric acid: finely dice the 1/4 cup onion and sauté with the olive oil in the 'Cook and season' step until soft before adding garlic. Add the additional 1/2 tsp citric acid (or extra 1 tsp lemon juice) at the 'Finish with basil and acid' step to ensure safe acidity for canning. Proceed with cooling, or if canning, follow proper hot-pack and water bath processing instructions.