By Josh Buckwald
- 3 pounds of ripe heirloom tomatoes
- 1 yellow onion, diced
- 3 cloves garlic, sliced thin
- 1⁄4 cup Flamingo Estate extra virgin olive oil
- 1 small bunch basil, roughly chopped, stems removed
- 2 tablespoons Katz red wine vinegar
- Salt to taste
- In a large bowl, use your hands to crush and squeeze the tomatoes.
Pick out any stems or hard bits that won’t crush easily in your hands and discard. Set aside.
- Gently warm the oil over medium low heat.
- Add the onions and garlic with a pinch of salt and sweat until the onions are soft and translucent about 5-10 minutes. We’re not trying to brown them here, but if it happens a little that’s ok.
- Add the crushed tomatoes and turn the heat down to low. Simmer gently for 30-40 minutes until the tomatoes no longer taste raw and the sauce has thickened and become glossy.
- Remove from heat and stir the basil and red wine vinegar. Season with salt until it tastes good to you.
- Acidic tomato sauces like this one will hold easily for over a week... but in my experience it always seems to be gone before then.