Use 15 ripe vine tomatoes instead of the canned crushed tomatoes and tomato paste. Mark an “x” on the bottom of each tomato. Drop the tomatoes into a large pot of boiling water for 1 minute, in order to loosen the tomato skins. Plunge into ice water.

Peel off skins. Carve out the top of the tomato, using a pointed knife. Squeeze out seeds and juice. Add tomatoes to a 4 quart pot over medium heat. Do not add water. Heat the tomatoes through and bring to a simmer. Simmer for 20 minutes, stirring constantly so that the tomatoes don’t splatter. Add the garlic, olive oil, red wine vinegar, sugar, salt, oregano, basil, and black pepper. Raise heat and bring to a boil. Lower heat and simmer in a mostly covered pot for an additional 20 – 25 minutes.