3 lbs (1.4 kg) Roma/Plummy tomatoes (*see Notes)
1 small-medium onion, diced
3 cloves garlic, chopped
1 Tbs olive oil (+ more for cooking)
salt to taste
small bunch of fresh basil
Put on a big pot of water to boil.
In the meantime, wash the tomatoes and use a sharp knife to score a small "X" into the bottom of each one. Ensure not to score deeply, unless the tomatoes will fall apart when you blanch them.
Prepare an ice bath, then blanch the tomatoes in the boiling water for 1 minute or until the skin starts to pull back. Remove and place in the ice bath for 5-10 minutes. The skins should now peel off easily.
After peeling the tomatoes, blend them with a little water until pureed.
Heat a couple of tablespoons of olive oil in pot. Add the onion, garlic and pinch of salt, and sauté until translucent. Pour in the tomato puree and stir to combine.
Bring to a boil, then reduce to a simmer and partially cover. Cook the sauce for at least 2 hours (even longer!), stirring occasionally, until it has thickened. (**see Notes)
Turn off the heat and blend the sauce again for a smoother result. Finally, stir in the tablespoon of olive oil, fresh basil and salt to taste.
Serve immediately with your favourite pasta, a drizzle of olive oil and more fresh basil, or store for up to 4 days in the fridge.
*The type of tomatoes you use is very important. For example, salad tomatoes or varieties that are dry or grainy won't yield a good tomato sauce.
**The longer you cook the sauce, the richer the flavour. I've cooked my tomato sauce for up to 4 hours before. Time allows for the raw/fresh tomato flavour to cook out and the sauce to become more concentrated as it thickens.