If you have the space, I suggest doubling or tripling this recipe and storing extra sauce in mason jars in the fridge for easy pizza prep in the future.
¼ Small Onion
2 Beefsteak Tomatoes
4 Garlic Cloves
5 Basil Leaves
½ tsp salt and pepper
2 TBS Olive Oil
1 TBS Tomato paste
1/2 tsp lemon juice
1/2 tsp Italian seasoning
Optional: Red Pepper Flakes and/or sriracha to make it spicy
Fill a sauce pan or stock pot fill with water and bring to a boil. Continue to next steps while waiting for water to boil.
Dice onion and basil.
Minced 2 garlic cloves. You can buy pre-minced garlic in the grocery store which saves time.
Add olive oil to a 2nd sauce pan turn up to medium heat.
Add onion and garlic. Cook until soft and translucent, approximately 4-6 minutes.
Fill a large mixing bowl halfway with cold water and ice.
Score an “X” on the bottom side of tomatoes with a knife.
Add tomatoes to the boiling water (gently), cover, and wait 1 minute. Check tomatoes for the skin to continue to crack from the ‘x’.
Once tomato skin is cracking, remove from boiling water and place in ice water bowl to stop cooking
With a trash bag or bowl nearby, begin remove the skin of the tomatoes (it should peel away easily)
Puncture the tomatoes on a few sides with fingers and drain out the majority of juice and seeds
Dice the tomatoes (leaving out the stem and hard inner core)
Add tomatoes to pan with onions and garlic.
Allow tomatoes to cook for about 10 minutes over med-low heat
Add in basil, salt and pepper, tomato paste, Italian seasoning, lemon juice and any optional heat
Remove from heat and use an emulsion blender to puree the sauce until smooth