Homemade tomatoe sauce

1. Bring a large stockpot of water to a boil. 2. One by one, use tongs to place each tomatoe into the boiling water. Leave each tomatoe for about 30-45 seconds. The, use tongs to remove each tomatoe and place immediately intro a nice water bath. 3. This is my favorite part. The skins of the tomatoes will crack and start to peel; all you have to do is simply peel the skins off completely. (You can use these skins to make your own hearty tomatoe paste) 4. Using a knife, quarter each tomatoe and cut away all of the hard pieces. 5. Now it's time to squeeze out the seeds and excess water. Place an empty bowl on your work surface and squeeze out the seeds and liquid. Place the drained tomatoes in a strainer and allow them to strain longer. Don't worry if you don't get every seed out. The point is to perfection; the point is rustic, homemade goodness. 6. Heat the olive oil in a large skillet over high heat. Place the tomatoes in the skillet and. Ring to a boil. 7. Bring the heat down to a simmer. There is no need to break apart the tomatoes. Over time, they will simmer down and break apart. Simmer for at least 45 minutes. You may simmer linger depending on your desired thickness. Less time results in chunkier sauce. Enjoy!