Ingredients:
6 TBSP EVOO
1 large onion, finely chopped
5 cloves garlic, finely minced
8 medium/large Heirloom tomatoes
Salt
Pepper
12 fresh basil, minced
1 tsp dried oregano
1/2 tsp crushed red pepper
Instructions:
Bring a large pot of water to boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3-4 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.
Peel the skins off the tomatoes and cut them in half. Cut out the small core and scoop out the seeds. Dice the tomatoes.
In a large saucepan, heat the EVOO over medium heat until it's sizzling. Add the onion and stir often until it is soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, salt and pepper, basil, oregano and red pepper. Simmer for 20 minutes or until the sauce has thickened.
6 TBSP EVOO
1 large onion, finely chopped
5 cloves garlic, finely minced
8 medium/large Heirloom tomatoes
Salt
Pepper
12 fresh basil, minced
1 tsp dried oregano
1/2 tsp crushed red pepper
Instructions:
Bring a large pot of water to boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3-4 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.
Peel the skins off the tomatoes and cut them in half. Cut out the small core and scoop out the seeds. Dice the tomatoes.
In a large saucepan, heat the EVOO over medium heat until it's sizzling. Add the onion and stir often until it is soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, salt and pepper, basil, oregano and red pepper. Simmer for 20 minutes or until the sauce has thickened.
Comments
Post a Comment