Ingredients:

  • 3 lbs Roma or Plum tomatoes, cored and quartered
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ¼ cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice

Instructions:

  1. Roughly chop the tomatoes into quarters.
  2. Heat the olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the diced onion and sauté for 5 minutes until translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it remains pale to avoid bitterness.
  4. Add the quartered tomatoes and salt. Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 20-25 minutes, occasionally crushing the tomatoes with a spoon, until the liquid has reduced by about one-third.
  5. Remove the pot from heat. Stir in the torn basil and lemon juice.
  6. For a velvety finish, pass the sauce through a food mill or sieve to remove seeds and skins, or use an immersion blender for a rustic consistency.