Ingredients:

  • 25 lbs Fresh Roma tomatoes, cored and quartered
  • 2 cups Yellow onion, finely diced
  • 4 tbsp Extra virgin olive oil
  • 6 cloves Garlic, minced
  • 1/2 cup Bottled lemon juice
  • 1/4 cup Fresh basil, torn
  • 2 tbsp Sea salt
  • 1 tsp Black pepper, freshly cracked
  • 1 tsp Dried oregano

Instructions:

  1. Boil a large pot of water. Drop quartered tomatoes in for 30-60 seconds until the skins crack, then plunge them into ice water and slip the skins off.
  2. Pass the peeled tomatoes through a food mill. This removes the seeds and any leftover skin bits to create a smooth puree.
  3. Heat olive oil in a large pot over medium heat. Sauté diced onions 5-7 minutes until soft and translucent.
  4. Stir in minced garlic and cook for 60 seconds until fragrant.
  5. Pour in the tomato puree. Stir in sea salt, black pepper, and dried oregano.
  6. Turn the heat to low. Simmer uncovered for 6-8 hours until the volume reduces by nearly a third. This is where the Tomato Sauce develops its deep color.
  7. Stir in the bottled lemon juice and fresh basil.
  8. Remove from heat immediately after stirring in the herbs to keep the flavor bright.