- Ripe Tomatoes
- Yellow Onion
- Garlic
- Basil
- Large pinch of fresh or small pinch of dried oregano
- Large pinch of fresh or small pinch of dried thyme
- Dash or two of balsamic vinegar
- Salt and Pepper
Using a 12-14 inch sauté pan, cover the bottom in chopped onion, about 1/2in chunks. I sauté them on high heat until they start to turn translucent, then toss in as much garlic as I could mince in the time the onion was sautéing (has anyone had sauce with too much garlic? I didn’t think so). Cook until onions have some golden color. Fill up pan with chopped tomatoes, about 1/2in cubed. I use an heirloom or two depending on size, but no more as they are extremely juicy and take longer to cook down- for the rest I use round reds. Cut out large scars on heirlooms and stem scars on both. Cook on a light simmer, stirring every 5 minutes until sauce is reduced and only a bit of thick juice is left. Add herbs and balsamic. Season with salt and pepper to taste. Finish reducing for another 5 minutes. Best if canned, frozen or refrigerated to allow flavors to develop, then reheated.