3 pounds of plum tomatoes (about a dozen)
1/4 cup extra virgin olive oil (of course, I love California Olive Ranch)
1/4 cup diced red onion
2 cloves garlic crushed
fresh basil, chopped
Blanch the tomatoes:
Boil a large pot of water. Score the tomatoes with an X on the end of the tomato (not the end with the core). Drop the tomatoes in the boiling water for 60 seconds. Remove and place in ice water. The skin should peel off nicely. Discard the skin.
Make the sauce:
Slice the tomatoes in quarters. Warm the oil in a pan and stir in the onion and garlic over low-medium heat until the onion is softened but not brown, about 10 minutes. Pour in the tomatoes and then add one teaspoon salt. Coat the tomatoes in the oil. Raise the heat to medium and bring the tomatoes to a boil. Reduce the heat to low-medium and cook for 30 minutes stirring occasionally. Cook until the tomatoes break down and the sauce thickens. If you like a smoother sauce, use an immersion blender to blend the sauce smooth. Remove the sauce from heat and stir in the basil.
I was very surprised at how orange the sauce is when it is done. Rest assured it is amazingly tasty. I could eat it with a spoon!