Ingredients
3 pounds of Roma tomatoes
Kosher salt
1/2 cup of TAO Extra Virgin Olive Oil
4 garlic cloves, crushed
4 sprigs of rosemary
10-12 basil leaves
2 tablespoons of unsalted butter (you can also use TAO Butter Infused Olive Oil to make it a vegan recipe)
Directions
Slice a thin round off the bottom of each tomato, so that they sit flat on a cutting board.
Starting at the cut end, grate each tomato using the largest holes of a grater, over a medium bowl until all that’s left is the flattened tomato skin and stem; discard.
Season the grated tomato flesh with several generous pinches of salt.
Heat 1/2 cup of TAO extra virgin olive oil (or flavored olive oil of your choice) in a large skillet over medium heat.
Cook 4 crushed garlic cloves, tossing occasionally, until golden brown, about 3 minutes.
Add 4 sprigs of fresh rosemary and basil to the skillet and cook, tossing, just until fragrant and starting to brown around the edges, about 1 minute.
Reduce heat to medium-low, add the grated tomatoes to the skillet, and bring the mixture to a simmer.
Cook, stirring often, until the mixture is slightly thickened, for 5-10 minutes.
Remove the skillet from the heat, add 2 tablespoons of unsalted butter (or Ancient Olive's butter olive oil) and stir until melted.
Taste and season the tomato sauce with more salt, if needed.
The sauce can be made up to 3 days ahead of time. Let it cool, cover and chill until ready to use.
Adapted from Bon Appetit, July 2016