Summer Tomato Sauce

By Tinkysmom55

Ingredients

• 4 lb tomatoes
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, thinly sliced
• Kosher salt and pepper
• 1 cup fresh basil leaves

Details

Servings 6

Preparation

Step 1

1 Bring a large pot of water to a boil. Meanwhile, fill a large bowl with water and ice. Using a paring knife, core each tomato and score a small X in the bottom.

2 Working in batches, use a slotted spoon to carefully add the tomatoes to the boiling water. Let boil until the skins begin to split, 15 to 30 seconds. Immediately transfer the tomatoes to the ice water.

3 Peel the tomatoes and discard the skins. Place a cutting board in a rimmed baking sheet. Cut the tomatoes in half, squeeze out and discard the seeds, then coarsely chop the remaining tomato.

4 Heat the oil in a large saucepan over medium heat. Add the onion and cook, covered, stirring occasionally, until very tender (do not let it brown), 10 to 12 minutes.

5 Add the garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomatoes and their juices, 1 tsp salt and ¼ tsp pepper and simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, 35 to 40 minutes. Stir in the basil. Serve immediately or freeze for up to 6 months.