Fresh Garden Pasta Sauce
- 4 Tablespoons Extra Virgin Olive Oil
- 3/4 Cup Finely Chopped Sweet Onion
- 2 Cloves Garlic, Peeled & Finely Minced
- 2 1/2 Pounds Prepared Ripe Plum Tomatoes
- Sea Salt & Black Pepper
- 1 Bunch (About 10 Leaves) Fresh Basil, Minced
Bring a pot of water to a boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
Use a small, sharp knife, and peel off the skins and cut in half. Cut out the small core and then use your finger tips to scoop out most of the seeds. Cut the tomatoes into thin strips or coarse dice. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent. Add the garlic and cook a minute or two just until fragrant. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened. Stir in the remaining basil, and use to top your favorite cooked pasta.