By Josh Buckwald

August 2020

4 Servings


  • 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.
  • Enjoy!