- 6 pounds of tomatoes
- ⅓ cup of extra virgin olive oil
- 5 garlic cloves, peeled and minced
- 1 tsp. oregano
- 6 fresh basil leaves
- 1-2 tsp. sea salt
- ½ tsp. baking soda (optional, to reduce acidity)
- 1 tbsp. sugar (optional, to increase sweetness)
- Bring a pot of water to boil.
- Score the tomatoes with a little X at the base (opposite the stem).
- Drop the tomatoes, in batches, into the boiling water for 60 seconds.
- Remove the tomatoes and place into an ice bath.
- When the tomatoes cool, peel them and slice into quarters.
- Remove the excess seeds and water and discard.
- Dice the tomatoes.
- In a deep frying pan, or soup pot, add oil and bring to medium heat.
- Add garlic and oregano, and cook 1-2 minutes (do NOT burn the garlic).
- Add the diced tomatoes, 1 tsp. of salt, and 5-6 fresh basil leaves.
- Turn the heat to high and bring ingredients to a boil.
- Reduce heat to medium and cover.
- Cook 35-40 minutes.
- Uncover and continue cooking until most of the “water” has evaporated (additional 30-45 minutes or longer depending on how thick you like your sauce).
- Season to taste and add additional salt and aromatics if needed.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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