5 lbs fresh assorted tomatoes (or all plum tomatoes)
2 TBSP olive oil
5 garlic cloves
1 small yellow onion
2 TBSP tomato paste
2 TBSP fresh basil (or 1-2 teaspoon dried basil)
Salt and black pepper to taste
Directions
Sauté onions & garlic: Heat your sauce pot with oil, then saute diced onions and minced garlic until soft (about 3-5 minutes). Remove from burner and set aside.
Boil tomatoes: Then bring a large pot of water to a boil for blanching. In shifts, drop tomatoes into water while boiling until they begin to wrinkle and peel (about 2-3 minutes). Use a slotted spoon to remove tomatoes and place on sheet pan to cool.
Peel cooled tomatoes: Use hands to peel the skin from tomatoes. Use a pairing knife to carefully remove the hard tomato core. Roughly chop up tomatoes and add to pot with the onions and garlic.
Simmer: Add tomato paste and pinch of salt, let tomatoes simmer on LOW for up to 2 hours – stir often.
Season with herbs: When sauce is finished, season with salt to taste, add a dash of black pepper, and stir in chopped fresh basil. Enjoy fresh or cool and freeze!