The trick to any Italian sauce is starting with fresh ingredients. No canned goods for this amazing sauce are needed. If you are ready to cook with the big boys do I have a recipe for you!

15 vine ripened tomatoes

1 ½ cups of fresh basil leafs chopped

1 ½  tablespoons of extra virgin olive oil

Dash of salt

Dash of crushed and dried red pepper flakes

2 whole garlic cloves (peeled)

Wash and core your tomatoes then place them in a large pot.  Add olive oil and allow to cook on med-low heat for about 15 minutes. Rotate the tomatoes from bottom to top and cook for another 15 minutes (use a fork or large spoon to make sure they do not break.)

Using two large spoons grab the tomatoes out and remove the skins from each tomato one at a time. I use two forks for this process. You will know if your tomatoes are not ready when the skin does not fall off; if they are not done put them back allowing them more cooking time and try another one. Once all the tomatoes are skinned put them back in the pot on low heat and stir. Make sure you skin in a bowl so you can keep all of the juices. When you finish peeling them pour the juice back in with the tomatos. Keep stirring your tomatoes every 30 minutes or so, allowing them to naturally break up over the next 5-1/2 hours.

After you have cooked them for the 5-½ hours use a potato masher to mash them up more. Add your garlic and basil leaves and slow cook for another hour. Can or freezing is a great option to store this sauce. However, it is ready to use right away.

Godere (Enjoy!!!)