1. Rinse your tomatoes

2. Bring a large pot of water to a boil. In batches, boil your tomatoes for 2 – 5 minutes or until the skins start to crack.

3. Immediately transfer your tomatoes to a bowl of ice water. (Remember to use tongs: They'll be hot right off the stove!) Let them sit for 2 – 3 minutes in the ice bath.

4. One at a time, grip the loose skin at the top of the tomato and tug downwards. It should peel off easily after the boiling and cooling.

5. Core and seed your tomatoes. This can be done with whatever method that you like, but the easiest is to cut them into quarters and then slide a sharp knife under their pulp to cut it all away. The end result should be skinless, seedless, and coreless tomato chunks.

6. If you have a food processor, you can pulse your tomatoes a few times to make a puree. If not, just dice them into small pieces and mash them in a bowl as best you can.

7. Heat a large skillet on medium-high. Drizzle in your olive oil and add your onions and garlic. Saute until they change color. It should smell amazing!

8. Add your spices: the basil, oregano, salt, and pepper. Toast them for a minute or two until they release their fragrances as well.

9. Add your tomatoes. Stir until all ingredients are thoroughly mixed. Lower the heat and let everything simmer for 60 – 90 minutes, stirring frequently.

10. Remove your tomato sauce from the heat and let it cool completely before storing it in an airtight container. Enjoy!