For maximum flavor, don’t overcook this sauce, but thoroughly squeeze the seeds and juice out of the tomatoes so it won’t be watery.
• 3 1/2 pounds Roma tomatoes
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped fresh basil
• 2 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped fresh oregano
• 1/2 cup chopped fresh Italian parsley
• 1 tablespoon fresh thyme leaves
• 3 tablespoons chopped fresh mint
• 1/4 cup chopped garlic chives
• Salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
1. With a paring knife, slice a cross in the skin at the bottom of each tomato. Blanch the tomatoes in boiling water for about 1 minute. Drain, then plunge them into a bowl of ice water to loosen the skins; squeeze gently to peel and remove seeds and excess juice. Dice the tomatoes, then puree half of them in a blender or food processor.
2. Heat the oil, diced tomatoes, and tomato puree in a large saucepan and bring to a boil. Add the remaining ingredients and cook just until heated through.
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