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SERVES:
Makes 6-8 cups

INGREDIENTS:

• 4-5 pounds fresh ripe tomatoes


• 2 small or 1 medium onion, diced


• 1 Tbs minced garlic


• Olive oil for sauteing


• 1 6-ounce can tomato paste


• 1/2 cup fresh chopped basil


• Salt to taste


• Red pepper flakes to taste

PROCEDURE:

Cut a small "x" in the bottom of each tomato and carefully add them a few at a time to a large pot of boiling water for 10-20 seconds and then scoop them into an ice water bath to stop the cooking process.

Once the tomatoes have cooled down, drain them and use your fingers or a paring knife to peel them starting at the "x".

Then use a paring knife to cut the stem ends out, rough chop them and put them into a mixing bowl.
Use a large sauce pot to saute 2 small or 1 medium diced onion in a little olive oil.

Once the onions have softened up, add 1 Tbs finely minced garlic, let that go for 30 seconds or so and then add the chopped tomatoes and 1 6-ounce can tomato paste, stir that in and bring it up to a simmer.

Stir that around occasionally as it is simmering along for 20 minutes or so and then use a hand blender to puree it a little bit season it with salt and red pepper flakes to taste, add 1/2 cup fresh chopped basil and it is good to go.

HINTS:

Add 1 tsp each dried oregano and dried basil while sauteing onions if you don't have fresh basil. This same technique will work with canned tomatoes if it is not tomato season.