No store bought spaghetti sauce can compare to this garden–fresh tomato sauce which uses delicious, summer-ripe tomatoes.
- 4 Tablespoons Extra Virgin Olive Oil
- 3/4 Cup Finely Chopped Sweet Onion
- 2 Cloves Garlic, Peeled & Finely Minced
- 2 1/2 Pounds Prepared Ripe Plum Tomatoes
- Sea Salt & Black Pepper
- 1 Bunch (About 10 Leaves) Fresh Basil, Minced
- 1. Bring a pot of water to a boil.
- 2. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3 to 4 minutes or until you see the skins begin to slip off.
- 3. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
- 4. Use a small, sharp knife, and peel off the skins and cut in half.
- 5. Cut out the small core and then use your finger tips to scoop out most of the seeds.
- 6. Cut the tomatoes into thin strips or coarse dice.
- 7. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.
- 8. Add the garlic and cook a minute or two just until fragrant.
- 9. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
- 10. Stir in the remaining basil, and use to top your favorite cooked pasta.