Chicken Marsala

Simple Marinara

Baked Asparagus

Stuffed Summer Squash

Tomato Sauce

• 1 Medium size Onion diced.
• 3 Tbsp. Olive Oil.
• 4 lbs ripe Tomatoes.
• 1/2 Tsp. Salt.
• Ground Black Pepper to taste.
• Oregano to taste.

Start a pot of boiling water to blanch the tomatoes. Once the water starts to boil place a tomato in the water and remove when the tomato skin cracks. Set aside to cool and place in the next tomato, repeating this procedure until done.

While you are waiting for the water to boil. Heat a deep skillet (4" deep minimum) to a medium temperature add the Olive Oil, Onion, salt, pepper and Oregano. Be careful with the Oregano as it is easy to over power the tomato with it. Cover the skillet and reduce the temperature to low to keep the onions from caramelizing.

When the tomatoes cool remove the peels and dice them. Then put them into the skillet after the onion has sweated out. The Onion should be translucent and very juicy. I find Organic Onions produce the most juice. Cover the skillet and bring to a simmer occasionally crushing the cooking Tomatoes with fork or potato masher until done.