- 3 pounds of ripe heirloom tomatoes
- 1 yellow onion, diced
- 3 cloves garlic, sliced thin
- 1⁄4 cup Flamingo Estate extra virgin olive oil
- 1 small bunch basil, roughly chopped, stems removed
- 2 tablespoons Katz red wine vinegar
- Salt to taste
In a large bowl, use your hands to crush and squeeze the tomatoes.
Pick out any stems or hard bits that won’t crush easily in your hands
and discard. Set aside.
Gently warm the oil over medium low heat.
Add the onions and garlic with a pinch of salt and sweat until the
onions are soft and translucent about 5-10 minutes. We’re not trying
to brown them here, but if it happens a little that’s ok.
Add the crushed tomatoes and turn the heat down to low. Simmer
gently for 30-40 minutes until the tomatoes no longer taste raw and
the sauce has thickened and become glossy.
Remove from heat and stir the basil and red wine vinegar. Season
with salt until it tastes good to you.
Acidic tomato sauces like this one will hold easily for over a week...
but in my experience it always seems to be gone before then.