Ingredients
10 medium tomatoes
2 oz olive oil
1 medium onion, diced
1 tsp garlic, minced
2 tsp basil
1 tsp oregano
salt and pepper, to taste
Preparation
Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow cooling. Peel each tomato.
Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander.
Reserve the liquid and the tomato pulp and set aside. Discard the seeds.
Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft.
Dice the tomato pulp and add to the pan. Add the reserved liquid, basil and oregano.
Simmer for 1½ hours to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.
