Ingredients

The following ingredients have 20 Servings
  • 24 ounces fresh tomatoes that measure about 1 1/2 lbs.
  • 8 ounces white onion, diced
  • 2 cloves garlic, minced or chopped very finely
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instruction

  • Take the skin off the tomatoes. The way that you do this is by bringing a pot of water to the boiling point. Drop in the tomatoes and let boil just a minute or so. The skin will split as seen in the photo above.
  • Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
  • Cut into halves and cut out the core at the one end.
  • Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
  • In a large saucepan heat 3 tablespoons water to a mild boil. It happens quickly. Turn down the heat.
  • Saute the onion about 8 minutes or until translucent.
  • Add the garlic, basil and oregano. Stir 1 minute.
  • Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 5 minutes, uncovered, stirring occasionally.