Fresh Plum Tomato Sauce for Pasta

There just is no comparison between homemade plum tomato sauce and jarred spaghetti sauce. The color, the aroma and the taste are like night and day.

Here is my simple to make, deliciously fresh plum tomato sauce. Wonderful on pasta and even though it is a hot meal, you will enjoy it on a summer night. It is just so fresh tasting.

Here is how you begin.

First you will need some plum tomatoes. I get them from my local farmers market and I purchases about 3 lbs. of plum tomatoes. (it is perfectly fine to buy some that are marked down because they are a bit more ripe)

Using a large dutch oven, fill it half-way with water and allow it to boil. When the water boils, place the tomatoes in the water. You are going to let them cook until the skin begins to come off. It will look like you split it with a knife.
As this happens, remove the tomatoes to a bowl to cool.
(see below)
While your tomatoes are cooling, dump the water from the pot and add 1 1/2 tablespoons of olive oil to the pan. Slowly ( and I mean slowly) cook a medium chopped onion. If you cook it too fast it may burn. Once the onions have started to soften, add 2 teaspoons freshly chopped garlic. You can slice the garlic instead- I would use approximately 4 to 5 cloves. (to taste)

While you slowly cook the onion, prepare your tomatoes. If the tomatoes are cool, it should be very easy to just pull the skin off. Cut the end of the tomato (the stem end) and then roughly chop and place all tomatoes in a bowl. Add 1 tablespoon chopped parsley and about 5 to 6 basil leaves that you chop roughly. 

When onions and garlic are ready, add the tomato, basil and parsley mixture. Stir together well. You can add salt and black pepper at this time (to taste)
The last time I made this I forgot the S&P. No one noticed. It was delicious.
I also add about 1/4 teaspoon of red pepper flakes.

Bring to a boil, turn in down to a simmer and cover. Cook for about 30 minutes. If sauce seems too thin, cook for about 10 minutes more without the lid.

This recipe made about 3 1/2 quarts of sauce. Although there was leftover that night, the container that was leftover never made it to the freezer. 

This sauce is just so good!

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