Ingredients:

  • 3 lbs fresh plum or Roma tomatoes, cored and diced
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup fresh basil leaves, torn by hand
  • 1 tbsp fresh lemon juice

Instructions:

  1. Wash and dice the tomatoes. For a skinless sauce, score an 'X' on the bottom of each tomato, blanch in boiling water for 30 seconds, then shock in ice water to remove skins.
  2. Heat the olive oil over medium heat in a large heavy-bottomed pot until it shimmers.
  3. Add the minced garlic and sauté for 60–90 seconds until fragrant and translucent, ensuring it does not brown.
  4. Stir in the diced tomatoes and increase the heat to medium-high until the sauce reaches a gentle boil.
  5. Reduce the heat to low. Stir in the salt, pepper, and sugar.
  6. Simmer uncovered for 90–120 minutes, stirring occasionally, until the liquid has reduced by half and the sauce has thickened.
  7. Stir in the torn fresh basil leaves and lemon juice immediately before serving.