First, blanch the tomatoes. Boil water and make a small X mark at the top of each tomato. Immerse them in the hot water for 60 seconds, then directly transfer them to an ice water bath. The skin should have ruptured and almost come off by itself. Peel the tomatoes.

Cut the peeled tomatoes in half and gently remove the seeds and excess liquid. I’d recommend scooping them out with a teaspoon. Next, break down the tomato further by dicing the flesh into smaller bits. 

In a large saucepan, sweat finely diced red onion in half of your olive oil until turning translucent. Keep the heat low.

Next, add finely minced garlic and a minute later, the tomato. Combine well. Allow the tomatoes to break down slowly at low-medium heat. Give the sauce a first seasoning with dried oregano, torn basil leaves, and a pinch of salt and pepper.

Simmer the tomato sauce for at least two, preferably four hours. You can go even longer than that. Stop when the tomato sauce has reduced to a thick consistency.

Use an immersion blender to transform your homemade tomato sauce into a smooth and silky texture. Add the remaining olive oil and blend until smooth.

Taste the sauce and adjust the seasoning to match your preference, adding more salt, pepper, or herbs as needed.

You can use the sauce right away, or can it. If you want to can the sauce, give the instructions in the blog post above a look to make sure everything goes well.