Tomato Sauce

6 lbs fresh ripe tomatoes

2/3 cup olive oil

1 cup chopped onion

2 Tbsp butter

1/2 cup fresh chopped basil

1/4 cup fresh oregano

1 1/2 tsp salt

1/2 cup Parmesan cheese

fresh ground pepper to taste

Pierce each tomato with a sharp knife on the bottom, and then blanch to loosen their skins. Peel and remove core after tomatoes have cooled, then chop. Heat oil in a large saucepan and cook onions until translucent.

Raise heat and add tomatoes, basil and oregano. Cook 10-15 min or until sauce thickens. Salt and pepper to taste. Add parmesan cheese, if desired.

Makes about 2 quarts.