Ingredients:

  • 10 lbs Roma tomatoes, peeled and crushed
  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper, freshly ground

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. Slip the skins off with your fingers.
  2. Roughly chop the tomatoes or run them through a food mill for a seedless, velvety consistency.
  3. Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent and fragrant (about 5–7 minutes). Stir in the minced garlic and cook for another 60 seconds.
  4. Pour in the crushed tomatoes. Stir in the salt, oregano, black pepper, and lemon juice.
  5. Bring to a low boil, then reduce heat to a simmer. Let the sauce thicken for 30–40 minutes, stirring occasionally, until it reaches a rich, mahogany hue.