Traditional Italian Tomato Sauce
What you’ll need:
10 or more roma tomatoes
Two cloves of garlic, finely chopped
2 tablespoons of olive oil
Salt and pepper to taste
Oregano to taste
Basil to taste
Parsley to taste
Blanch the tomatoes in boiling water for one minute, then transfer to an ice bath. Take a small, sharp knife and make a slit into the skin and peel it off the skin. Cut the tomatoes into quarters and put them into a bowl.
In a pot, heat your olive oil, and add the garlic. Be sure to stir so the garlic does not brown or burn. As soon as the garlic becomes fragrant, add your tomatoes. Next, add the salt, pepper, and spices to taste. Let the sauce simmer on low until you are ready to eat, stirring every 30 to 45 minutes. If you prefer a smoother sauce, you can use a masher to crush the tomatoes down more.