10 on-the-vine tomatoes
1 onion, diced
2 garlic cloves, finely chopped
1/2 cup torn basil leaves
Salt and pepper to taste
Blanch tomatoes by submerging in boiling water for 2 minutes, then drain and shock in an ice-water bath. Peel and seed tomatoes, then chop and set aside. In a large sauté pan, add the onion and garlic, and cook for 2 to 3 minutes or until fragrant. Add the chopped tomatoes. Season. Simmer for 10 to 15 minutes. Stir in the basil and serve.