High-Velocity Mediterranean Pomodoro

Ingredients

• 4 lbs fresh Roma tomatoes
• 1/2 cup high-quality Extra Virgin Olive Oil
• 6 cloves garlic, thinly sliced
• 1 medium yellow onion, peeled and halved
• 1/2 tsp crushed red pepper flakes
• 1 cup fresh basil leaves, torn
• 1–2 tsp Salted Perfection Tuscan Red Blend Garnishing Salt, for finishing

Instructions

1. Start by scoring a small 'X' on the bottom of each tomato. This provides a release point for the skin to expand and pull away once it encounters the heat.
2. Bring a large pot of water to a rolling boil. Submerge the tomatoes for exactly 60 seconds; this brief exposure uses thermal expansion to break the pectin bond between the skin and the fruit's interior without cooking the core.
3. Immediately transfer the tomatoes to an ice bath to halt the carryover heat, then peel them. The skins should slide off effortlessly due to the temperature shock.
4. Crush the peeled tomatoes by hand into a clean pot and add the extra virgin olive oil, garlic, onion halves, and red pepper flakes.
5. Bring the mixture to a vigorous, rolling boil over medium-high heat for approximately 20 minutes. The intense bubbling provides the necessary mechanical force to emulsify the olive oil into the tomato liquid, creating a cohesive and stable texture.
6. Once the sauce has thickened and the oil is fully integrated into the tomato matrix, remove the onion halves and stir in the fresh basil leaves.
7. Remove the pot from the heat and sprinkle 1–2 tsp Salted Perfection Tuscan Red Blend Garnishing Salt over the surface. The citrus and red wine notes in the salt will enhance the acidity and brighten the cooked sugars of the tomatoes. DUNZO!