Directions

1. Blanche tomatoes in boiling water for 1-2 minutes, then move to ice water immediately. This will enable you to easily remove skins, stems, and seeds.
2. Remove skins, stems, and seeds, and cut into halves. If you leave a few seeds, it won’t hurt.
3. Sauté the onion and garlic with about ¼ C EVOO until soft.
4. Add tomatoes and spices into the onion and garlic mixture and simmer uncovered until the sauce thickens to the desired consistency. Stir often to prevent scorching. The water content of the tomatoes will cause variations in time – expect 2-3 hours of simmer time.
5. Enjoy sauce!