Fresh Tomato Sauce
Adapted from Food Network
Makes 3 Cups

2 to 2 1/2 pounds of fresh tomatoes (4 large beef tomatoes or 10 to 12 plum tomatoes)
3 tablesppons extra-virgin olive oil
1 tablespoon garlic, finely chopped (about 6 small cloves)
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley leaves


 Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). 

Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. 

Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.

Heat olive oil in a saucepan and add garlic and crushed red pepper. Saute until garlic turns slightly golden, about 45 seconds. Add chopped onion and saute an additional 2 1/2 minutes.

 Add chopped tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.

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