How to Make Tomato Sauce with Fresh Tomatoes

Prepare tomatoes by making an 'X' at the bottom of each with a pairing knife.

Boil water in a pot for blanching tomatoes.

Place tomatoes in boiling water for 30 seconds to 1 minute until skin starts to peel.

Transfer blanched tomatoes to an ice water bath to stop cooking and cool them down.

Peel the skins off the tomatoes and discard the skins.

Remove stems from the peeled tomatoes and place them in a bowl.

Dice the peeled tomatoes into smaller pieces and set aside.

Chop half of a large yellow onion.

Mince or chop 5 cloves of garlic.

Heat a pan over medium to low heat and add 3 tbsp of extra virgin olive oil.

Add the chopped onion to the pan and cook for about 5 minutes until softened, adding a pinch of salt.

Add minced garlic to the pan and cook for 30 to 60 seconds with the onion.

Carefully add the diced tomatoes to the pan and stir to combine.

Season the mixture with a healthy pinch of salt and black pepper, and add red pepper flakes if desired.

Let the sauce simmer for about 1.5 to 2 hours, stirring occasionally.

Equipment Needed

Dietary

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