4 lbs
Ripe tomatoes, preferably roma, stem and core removed
1 cup
Olive oil
2 tsp
Salt
3-5
Fresh basil leaves (optional)
Method
Add all ingredients to a large pot set over medium/low heat. Once it begins to bubble start smashing the tomatoes with the back of a spoon to help them break down.
Cook the tomatoes for 30 minutes, stirring often to avoid scorching. Sauce should be a thick sauce. If it is too thin continue cooking for a few more minutes.
If you're planning on adding fresh basil, throw 3-5 leaves into the pot.
*We prefer to roughly blend ours with an immersion blender if you have one, but that is optional. **Store in an air tight container for up to a week or for future use. ***The best way to serve it is tossed with al dente pasta and lots of fresh parmesan cheese.
