I know what you’re thinking…Why make may own when I can buy the jarred stuff?
Hey, we get it–there’s always a jar of sauce in our pantry for hectic weeknights. But homemade tomato sauce is surprisingly easy to make, and when you use summer’s freshest tomatoes, there’s no jar out there that can beat the taste. And if, like us, you’re guilty of overdoing it at the farmer’s market when you see all those bright red beauties–and then wondering what the heck to do with 10 pounds of tomatoes–this is the answer. Make a big batch and freeze it for the cooler months ahead..

Fresh Tomato Sauce
Ingredients:

10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
1/2 cup extra-virgin olive oil
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley and/or basil leaves
Directions
Place a large stock pot filled with water over medium-high heat and bring to a boil. Fill a large bowl with ice water.
Using a paring knife, cut an X on the base of each tomato, being careful not to cut too deep. (This technique is called scoring). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water until they are cool enough to handle. At the location of the x, use your fingers to peel the skin off the tomatoes. Discard the skin.
Dice peeled tomatoes and set aside.
Heat olive oil in a saucepan over medium heat. Add garlic and crushed red pepper, and sauté until garlic starts to sizzle, around 2 minutes. Add chopped onion and sauté an additional 2 1/2 minutes, stirring frequently. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Then stir in herbs. For a smoother sauce. Transfer to a food processor to puree or use and immersion blender.