Pasta Pomodoro Sauce `ala Rob

Ingredients:

4-6 large beefsteak tomatoes (or 10 romas)
1 cup fresh basil leaves (chopped)
4 cloves garlic (crushed)
1/2 yellow onion (diced)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
2 tablespoons olive oil

Directions:

Score tomatoes with an X on the bottom, place in a large pot of boiling water to blanch. Par boil for 1 minute (turn over occasionally in the water) then remove from pot and rinse. Let tomatoes cool then peel skin and dice.

Heat a large skillet. Place olive oil in skillet and heat for 15 seconds. Add diced onion and crushed garlic. Sweat the onion and garlic until they barely start to brown. Add tomatoes, salt and both peppers. Lower the heat and cook for 7-10 minutes. Add the basil towards the end of your cooking process.

Serve over pasta, grilled fish or chicken.