This takes a little work, but it’s well worth it. This recipe gave us enough sauce for two servings at dinner and one serving for lunch the next day. You could maybe stretch it out to four total servings depending on how much sauce you like.
8 on the vine tomatoes and 5 Roma tomatoes (the vine tomatoes were medium to small sized)
1 cup chopped onion
1 tsp dried garlic
2 tsp salt
2 Tbsp dried basil
1 tsp dried oregano
3 Tbsp extra virgin olive oil
1/2 cup water
The first step is to peel and seed the tomatoes.
Boil water in a large pot (fill the pot about 2/3-3/4 full). Fill a large bowl a little over half way with ice and cold water. When the water on the stove is boiling put 7 tomatoes in, use a slotted spoon to keep from splashing yourself with the hot water (you don’t want to do too many at once because you have the move the tomatoes around quickly). Boil the tomatoes for 30 seconds then remove the tomatoes and put them in the ice water to stop the cooking process. Leave in ice water for 30 seconds. Set aside in another bowl. Repeat until all tomatoes are done. The skins should peel right off.
Cut the tomatoes in half and scoop out as many seeds as possible into a bowl.
Rinse the large pot so you can use it for your sauce. Over medium heat add the olive oil and chopped onion to the pot. Cook the onion so it is just soft and translucent. Add the garlic. Continue cooking until the onion just starts to brown and caramelize. Add the 1/2 cup of water. Strain the liquid from the seed bowl and add that to the onion mix. Add the tomatoes (no need to chop them they will break down on their own) and spices. Stir and bring to a slight boil. Reduce heat to low and let the sauce simmer uncovered for two hours, stir occasionally.
If desired you could puree the sauce in a blender to make a more smooth consistency. We left ours as is.
Store in refrigerator if not using right away.
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