- 3 Large Ripe Tomatoes.
- 1 Small Onion, finely chopped.
- 4-5 Garlic cloves, roughly chopped.
- Paprika as per taste and then a teaspoon.
- Italian Seasoning.
- Salt as per taste.
First we need to blanch the tomatoes. So using a sharp knife cut thru the skin on the base of the tomatoes in the shape of a cross. Get water to a raging boil. Carefully drop in the tomatoes and let them stay fully immersed for approximately a minute. Remove when the skin starts to tear away from the cross.
Remove and let them cool. Remove the skin. Cut them into quarters and remove the seeds. Discard both the skin and seeds.
Heat oil. Saute the onions and garlic till they are sweating away. Add the tomatoes. Season with salt and paprika. Cook on low heat till the tomatoes are so mushy and soft that you can visually no longer tell them apart.
Add Italian seasoning. When cool, blend into a fine puree.
This sauce goes great with plain cooked Pasta and super great with grilled chicken.