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Yield: Yields about 2 cups


  • 1 28-oz. can whole peeled plum tomatoes


  • Pulse the tomatoes in a food processor until almost smooth. Transfer to a 3-quart saucepan over medium heat and bring to a simmer. Reduce the heat to maintain the simmer and cook, stirring occasionally, until very thick and reduced to about 2 cups, about 40 minutes.

Make Ahead Tips

You can refrigerate the sauce in an airtight container for up to 5 days, or freeze it for up to 2 months.


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