Homemade chicken stock or vegetable stock~1 cupest.
Steps
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1
Wash the tomatoes and cut them in half. Season with salt, extra virgin olive oil, black pepper, fresh thyme, oregano, and crushed garlic. Roast in the oven for about one hour, removing excess tomato water as it accumulates and set aside.
2
Once roasted, pass the tomatoes and garlic through a food mill to easily remove the skins and create a smooth pulp.
3
Combine the fresh tomato pulp with canned whole peeled tomatoes from Italy for enhanced flavor.
4
Transfer the tomato pulp to a large pot or Dutch oven and begin cooking to concentrate the flavors.
5
Cook fresh basil in olive oil until fragrant, then add the entire mixture to the simmering tomato sauce.
6
Continue cooking the tomato sauce until the flavors are concentrated and the sauce reaches a rich, vibrant red color and desired consistency.
7
For a more refined sauce, optionally sauté diced onions in olive oil until softened and translucent, about 10 minutes, without browning.
8
Deglaze the pan with a splash of white wine or red wine, then add homemade chicken stock or vegetable stock along with the tomato sauce.
9
Cook for approximately 10 minutes more, then adjust the seasoning to taste. Blend the sauce until smooth. Note that once blended, the sauce may turn orange due to oxidation when exposed to air.
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