• 1/2 cup crushed fresh garlic
• 1/2 cup extra-virgin olive oil
• 1 cup onions (julienned)
• 8 (medium size) ripe fresh tomatoes
• 1 pinch of sugar
• salt to taste
• black pepper to taste
• 1/4 cup fresh basil chopped coarse

Add garlic and oil to a medium size sauce pot on low heat. Stir garlic often until evenly golden but not browned. Add onions and continue to saute until inions are sweet and translucent. Again being careful not to brown. In seperate pot bring approximatley 2 quarts of water to a boil. Prepare tomatoes by removing core and cut an (X) just through the skin on the bottom of each tomato using a small serrated knife. In a bowl prepare an ice bath consisting of 1 quart ice, and 1 quart cold water. Blanch prepared tomatoes in boiling water 4-6 minutes then remove from boiling water and place them in ice bath until cooled. Remove tomatoes from ice bath, peel off the skins and chop in to half inch dice. Add diced tomatoes in to garlic and onion mixture and turn heat up to medium temperature. Add salt, pepper, and sugar and cook for approximatley 30 minutes. Remove from the heat and add basil to finish. Makes 4 servings of sauce over the pasta of your choice.

Courtesy of:
Chef Brian Nemeth from
"A Touch of Garlic"
Springfield, Massachusetts

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