• Start by weighing out your tomatoes and get as close to 28 oz. as you can
• Cut a shallow cross in the bottom of each whole tomato
• In a large pot on medium-high heat simmer enough water to fully submerge tomatoes
• Place tomatoes in simmering water. Allow to simmer for about 10 minutes or until tomatoes are soft
• Once soft, remove tomatoes from water with slotted spoon and place into clean bowl
• Allow to cool for 5 minutes then carefully peel skin back from flesh of tomato. It should slip off easily if you start from the cross cut on the bottom. Discard skins
• Remove the small core then roughly chop the peeled tomatoes and place back in bowl
• Finely chop the onion and mince garlic
• In the same pot used before, drain water, dry, and then heat up olive oil on medium heat
• Add in onions and allow to sauté until translucent then add in minced garlic and mix together thoroughly.
• Add chopped tomatoes and juices into pot and cover pot. Allow to cook down for about 40-45 minutes on medium-low heat
• Once cooked down blend with hand-blender and then add in 3-4 shakes of dried oregano, fresh chopped parsley, basil, and salt, to taste.
• Serve on pasta, with meatballs, or on pizza
• Enjoy!

Notes:

• Tomato sauce will stay fresh for up to 3 days in refrigerator
• Definitely, feel free to scale recipe up or down for your needs and extra can be stored in freezer
• Can be frozen for up to 3-4 months