Ingredients:

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

Instructions:

  1. Score a small X on the bottom of each tomato. Drop into boiling water for 30–60 seconds until the skin curls, then immediately plunge into an ice bath. Remove skins and roughly chop the peeled tomatoes.
  2. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté until translucent and fragrant, approximately 5 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
  4. Add the chopped tomatoes and their juices to the pot. Stir in the salt and pepper.
  5. Bring to a gentle bubble, then reduce heat to low. Simmer uncovered for 45–60 minutes until the sauce thickens and concentrates.
  6. Remove from heat. Stir in the torn basil and lemon juice. For a smooth finish, pulse with an immersion blender for 10 seconds.