Spicy Tomato Sauce

One final method for preserving summer flavor, this tomato sauce is ready to go right out of the can. You can also very quickly turn it into tomato soup. Adjust the amount of chili to your personal preference.


12 lbs. tomato
4 oz EVOO
.1 chili flakes
1.75 oz. garlic, sliced
1lb. onion, chopped
1 oz. salt
.15 oz. black pepper
3 oz. basil leaves


Saute garlic and pepper flakes just for aroma,


then add onion and sweat until soft.


Add tomatoes, and season with salt and pepper.


Bring to a boil, stirring regularly until the tomatoes begin to melt.


Simmer one hour. Add basil and stir to combine. About this time of year the basil is getting tall and leggy. I just chop it down, and let it grow again. Use the tops for this recipe. Remove from the heat, and allow to stand for ten minutes to infuse.


Process through food mill, medium die. I turn four rotations forward, then one backward to scrape the die clean. The medium die will keep the skins and seeds out of the finished sauce.


At this time, I adjust the seasoning with more salt and pepper.


Fill warm, clean pint jars. Add 1/4 t. of citric acid and one basil sprig. Process 40 minutes.

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.