Cooking Instructions:

Prepare the Tomatoes: Begin by peeling the tomatoes. To do this, score the bottoms of the plum and on-the-vine tomatoes with a small X. Boil a pot of water and carefully add the tomatoes. Let them boil for about 30 seconds, then transfer them to an ice bath to stop the cooking.

Once cooled, peel off the skins and chop the tomatoes into chunks. Halve the cherry tomatoes.

Sauté Garlic: In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.

Combine Ingredients: Add the prepared tomatoes (both chopped and halved) to the pot with the garlic. Stir to combine, and season with salt, sugar (if using), and pepper.

Simmer the Sauce: Bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce simmer uncovered for 30 minutes to 2.5 hours, stirring occasionally.

This will help reduce the wateriness of the sauce and concentrate the flavors. Fresh tomato sauce can be a versatile base for many dishes, enhancing your meals with its rich flavor.

Add Herbs: During the last 10 minutes of cooking, stir in the fresh basil. Taste and adjust the seasoning if necessary.

If you prefer a smoother sauce, you can use a potato masher to break down any large chunks or use an immersion blender for a creamier texture.

Serve or Store: Once the sauce has reached your desired consistency, remove it from the heat. You can serve it immediately over pasta or pizza, or allow it to cool before storing in an airtight container in the refrigerator for up to 4 days or freezing for up to 3 months.

Extra Tips: To enhance the flavor of your tomato basil sauce even further, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat.

Experiment with other herbs like oregano or thyme for a different twist. Remember, the key to a delicious sauce is patience; letting it simmer longer can truly develop the flavors, so don't rush the process!