Ingredients:

  • 3 lbs fresh garden tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1/2 cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice

Instructions:

  1. Score a small 'X' on the bottom of each tomato. Drop them into boiling water for 30–60 seconds until the skins crack, then immediately plunge them into an ice bath.
  2. Slip the skins off with your fingers. Dice the flesh roughly, retaining all the juices.
  3. Optional: Pass the diced tomatoes through a food mill or fine-mesh strainer to remove seeds for an ultra-smooth texture.
  4. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until translucent and shimmering.
  5. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it does not brown.
  6. Pour in the prepared tomatoes and their juices. Stir in salt and pepper.
  7. Lower heat to a gentle simmer. Cook uncovered for 30–40 minutes until the sauce thickens and turns a deep, concentrated crimson.
  8. Stir in the torn basil and lemon juice just before removing from heat to keep the herbal notes bright.