You can double or triple the recipe. Makes about 2 cups.
4 cups tomatoes, (about 2 pounds) cored and cut into chunks
6 fresh basil leaves
4 large garlic cloves
2 teaspoon minced fresh oregano
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
Combine the tomatoes, basil, garlic and oregano in a heavy medium saucepan. Drizzle over olive oil the tomatoes and sprinkle with kosher salt and bring to a gentle simmer over medium-low heat. Cover and simmer, stirring occasionally until the tomatoes are very soft and have lost their shape, about 20 minutes. Uncover and continue to cook until the mixture is reduced to 2 cups, about 10 minutes. Cool slightly and puree in blender. (Sauce can be prepared ahead. Cool, cover and refrigerate up to 1 week or freeze for up to 2 months.)
- Recipe courtesy of Jeanne Kelley from her blog Eat Fresh.