Prep Time – 30 minutes

Cook Time – 1 hour 30 minutes

Total Time – 2 hours

Servings – Feeds 8 people

Ingredients

1. 2 lbs plum tomatoes

2. 1 head of garlic

3. 2 tbsp salt

4. ¼ cup olive oil

5. fresh basil

Directions

Cut skin-deep slices in tomatoes from top to bottom, preferably 4 slices evenly around using a small serrated knife. Bring a large pot of water to a boil and place tomatoes in the pot till the skin starts to peel off. This should take about 10-20 seconds. Take out tomatoes and place them in an ice bath for a few minutes until tomatoes are completely chilled. Peel skin off tomatoes and throw the skin in the garbage. Skin should peel off effortlessly. Next, saute garlic in a pot with oil and salt until golden brown, then place tomatoes in the pot. Place the lid on the pot and let cook for 20 minutes. After 20 minutes of cooking, crush tomatoes in the pot with the back of a spoon and place basil leaves in the sauce. Place the lid on the pot again to cook for another hour. Stir sauce every 20 minutes and crush tomatoes more each time you stir. 

While the sauce is cooking, bring another pot of water to a boil and pour in 2 pounds of pasta. This sauce goes best with rigatoni. Buon appetito!

Note from Chris: If you prefer a more chunky tomato sauce, crush tomatoes less, so that the consistency is to your liking. 

Check out the video below: