Ingredients:

  • 5 lbs fresh garden tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice
  • 1 tsp granulated sugar

Instructions:

  1. Bring a pot of water to a boil. Cut a small 'X' into the bottom of each tomato, blanch in boiling water for 30–60 seconds, then plunge into ice water to remove skins.
  2. Heat olive oil in a Dutch oven over medium heat. Sauté diced onion until translucent (about 5 minutes), then stir in minced garlic and red pepper flakes for 60 seconds.
  3. Roughly chop the peeled tomatoes and add them to the pot with salt and pepper. Bring to a bubble, then simmer uncovered for 30–40 minutes until thickened.
  4. Remove from heat and stir in torn basil and lemon juice. Taste and add sugar only if the sauce is too acidic.