24ouncesfresh tomatoes that measure about 1 1/2 lbs.
8ounceswhite onion, diced
2clovesgarlic, minced or chopped very finely
Take the skin off the tomatoes. The way that you do this is by bringing a pot of water to the boiling point. Drop in the tomatoes and let boil just a minute or so. The skin will split as seen in the photo above.
Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
Cut into halves and cut out the core at the one end.
Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
In a large saucepan heat 3 tablespoons water to a mild boil. It happens quickly. Turn down the heat.
Saute the onion about 8 minutes or until translucent.
Add the garlic, basil and oregano. Stir 1 minute.
Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 5 minutes, uncovered, stirring occasionally.
You can freeze any extra salsa in 4-ounce or 8-ounce freezing jars you also have the choice to can this salsa.