Ingredients:

  • 30 lbs fresh tomatoes
  • 2 tbsp lemon juice
  • 2 cups diced yellow onion
  • 6 cloves minced garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1/2 tsp cracked black pepper

Instructions:

  1. Blanch and Peel: Cut a small 'X' in the bottom of each tomato. Submerge in boiling water for 30–60 seconds until skins crack, then immediately plunge into an ice bath and slip the skins off.
  2. Core and Chop: Remove the stem end and roughly chop the tomatoes into quarters.
  3. Extract: Run the chopped tomatoes through a food mill to remove seeds.
  4. Sauté: Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until translucent and fragrant (about 5–7 mins).
  5. Simmer: Pour in the tomato puree. Stir in the sea salt, oregano, basil, and black pepper.
  6. Reduce: Bring to a boil, then reduce heat to low. Simmer uncovered for 45–60 minutes, stirring occasionally, until the sauce reaches a thick consistency.
  7. Acidify: Stir in the lemon juice or citric acid just before removing from heat.