Basic Tomato Sauce

Tomato Spoons

3 Litres basket fresh whole field tomatoes (skin removed)

1 medium onion finely diced

handful of fresh basil, (use as much or a little as you prefer)

1 large clove of garlic, smashed and finely chopped (I used 2 because I really like garlic & it keeps the vampires away)

1/4 cup Parmesan cheese

salt and pepper to taste

2 quick easy ways to remove the skin One is by blanching. Fill a large stainless steel saucepan to halfway point with water and bring to boil over high heat. Cut an X into the bottom of each tomato. Working in small batches, immerse tomatoes in boiling for 30~60 seconds, just until skins loosen and curl. Immediate plunge tomatoes into ice cold water, the skins should slip easily off. Remove the core, cut into pieces and put into the stock pot

... or freeze and thaw tomatoes <( I tried both methods I didn't like this one)

Why only use sauce with pasta? It's lovey served with Artisan bread, cheese and salami... mmm mmm mmm .