4-5 fresh tomatoes
4 cloves fresh garlic
1/2 onion
2 tsp vegetable (or olive) oil
Optional: 1/2 c white wine

  1. Bring large pot of water to a rolling boil
  2. Salt water liberally
  3. Add tomatoes, boil until skins split open
  4. Remove tomatoes from pot and skins from tomatoes
  5. Cool tomatoes until they can be handled and/or food processed
  6. Squeeze tomatoes by hand into bowl for rustic (read:chunky) sauce or puree in food processor for smoother sauce
  7. Sweat garlic and onion, using oil, in a saucepot over medium heat
      Note: If using white wine, add it here after the garlic and onion are soft
  8. Add tomato and simmer over medium heat until sauce bubbles (we’re going for small bubbles here, so look closely)
  9. Serve over your favorite pasta, chicken, vegetables, or add to any recipe calling for tomato sauce!