8-10 m/lrg Tomatoes
2 T Olive oil (I use truffle oil)
6 cloves minced garlic (fresh is best, but can used jarred, use approx. 6 tsp)
2 tsp dried basil
1 tsp dried oregano
2 tsp salt
1/2 tsp pepper (fresh ground is best but not necessary)
1 tsp Sugar
2 tsp balsamic Vinegar
1 small onion diced small(optional)
Garlic Cream Sauce(optional) Recipe on following post
1. Place tomatoes in a bowl, pour boiling water on them until they are covered. Let sit in water for about 1 min, then place them in a bowl of cold water. This will allow the peels to literally peel right off.
2. Cut tomatoes in to pieces. Place in pot with remaining ingredients. Minus the cream sauce.
3. Simmer low 3-4 hours. The longer you let simmer the thicker the sauce becomes. Cook as long as you wish depending on what you enjoy. Add cream sauce last hour is you desire.
4. Taste, add more seasoning if you wish. (I enjoy crushed red pepper)
I like my sauce to not be thick, so I place cooked sauce in food processor, once processed I place back in pot adding the cream sauce and cook approximately 2 more hours.
*You can increase sugar to 1 T and Balsamic Vinegar to 2 T depending on your tastes.