PREHEAT OVEN 450 DEGREES

PEELING TOMATOES:

• Bring a large pot water to boil. Add tomatoes. Cook 30 seconds but no longer than 1 minute. Drain in colander and drench under coldest running water or place in ice bath.

  Note: You do not need to bring the water back to boil once the tomatoes are added. The skins will start to crack. Once this happens it's time to drain them. Some skins will not crack in the water - this is okay.
• Once the tomatoes are cool enough to handle, peel off the skins and discard them. For the tomatoes skins that did not crack, use a knife to lightly slit the skin and then peel off.
• Cut each tomato into quarters and add them to a large roasting pan

ROASTING THE TOMATOES:

• Add olive oil and garlic to the tomatoes in the roasting pan. Mix to coat.
• Roast the tomatoes in the oven for 25 to 30 minutes, turning once. When the tomatoes starts to blister (brown spots), they are ready. Remove from the oven and cool slightly.

  Note: The tomatoes will release liquid as it roasts.
• Add the roasted tomatoes to a blender, in two batches, and puree 30 seconds to 1 minute.
• Transfer to a bowl.

MAKE THE SAUCE:

• In a 5 quart dutch oven pot, heat 3 tablespoons extra virgin olive oil over medium heat.

  Note: do not allow the oil to smoke.
• Add the chopped basil and crushed garlic. Saute 1 to 2 minutes.

  Note: Heat is too high if the basil starts to crisp up and the garlic starts to brown. Adjust the heat lower.
• Add the salt, black pepper and brown sugar. Stir.
• Add the marinara and puréed tomato sauces. Stir thoroughly to combine. Bring to a boil. Reduce heat and let the sauce simmer for a minimum of 1 hour and up to 2 hours.

  Note: I simmer the sauce for 2 hours to maximize the flavor.
• Turn off the stove. The sauce can be used immediately as you wish. You can also store the sauce in jars until ready to use. If not planning to use within a week store in freezer for up to 2 months. Defrost in fridge when ready to use.