Ingredients
2 lb ripe tomatoes
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp sugar (optional)
10 fresh basil leaves, chopped
1/2 tsp dried oregano (optional)
1 bay leaf
1/4 cup finely grated Parmesan cheese (optional)
Directions
1. Start by washing the tomatoes thoroughly. Cut a small “X” on the bottom of each tomato. Blanch them in boiling water for about 30 seconds, then transfer to an ice water bath. Peel off the skins and chop the tomatoes roughly.
2. Heat the extra virgin olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the chopped tomatoes to the pot. Stir in the sea salt and freshly ground black pepper. If desired, add the sugar to balance the acidity of the tomatoes.
5. Add the chopped basil leaves, dried oregano (if using), and the bay leaf. Stir well to combine all the ingredients.
6. Bring the mixture to a simmer. Reduce the heat to low and let it simmer uncovered for about 45 minutes to an hour, stirring occasionally, until the sauce has thickened to your preference.
7. Remove the bay leaf and discard it. Taste the sauce and adjust seasoning if necessary.
8. If using, stir in the finely grated Parmesan cheese until well combined.
9. Allow the sauce to cool slightly before using in your favorite Italian dishes.