Recipe courtesy of Bobby Deen
Episode: Getting Saucy!
1 hr 10 min
40 min
6 to 8 servings


  • 3 1/2 pounds fresh plum tomatoes
  • 3 tablespoons extra-virgin olive oil 
  • 4 scallions, minced 
  • 1 small red onion, minced 
  • 3 hot cherry peppers, minced (if you prefer the sauce sweet, substitute 1/4 red bell pepper)
  • 4 cloves garlic, minced 
  • 1/4 cup fresh basil leaves 
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon sea salt 


Bring a large pot of water to a boil over high heat. Blanch the tomatoes in the boiling water for 1 minute, then transfer to a strainer. When cool enough to handle, peel the tomatoes and discard the skins.

Heat the olive oil in a cast-iron skillet over medium heat. Add the scallions, red onion and cherry peppers and saute until well caramelized, about 7 minutes. Add the garlic and saute another 2 to 3 minutes. Add the peeled tomatoes and crush with a potato masher. Add 1/2 cup warm water and stir in the basil, oregano and sea salt. Cover and simmer for 30 minutes.

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