Ingredients

• 10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
• 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
• 3 cloves garlic, finely chopped
• Pinch crushed red pepper
• 1/2 medium onion, finely chopped
• Kosher salt
• Freshly chopped parsley leaves

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Instructions

1. Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
2. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
3. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.