3 lbs. fresh tomatoes, I used Plum tomatoes, you can use your favorite tomatoes
1 medium yellow onion finely diced
1/2 red onion finely diced
4 cloves of garlic, finely minced
1/2 cup fresh basil leaves
1/2 cup fresh oregano leaves
1 sprig of rosemary
2 Tablespoons of organic tomato paste
Dash of fish sauce and soy sauce
white or black pepper
1 cup shredded Italian Cheese, I used a mixture of Parmesan, Romano, Asiagio, & Provolone
1 cup shredded mozzarella cheese
You may substitute 2 large cans (28 oz) of whole San Marzano tomatoes for the fresh tomatoes
Peel the tomatoes, I like to use the boiling water method to help make it easier to peel the tomatoes. First use your knife to cut an "X" into the bottom of the tomatoe, scoring the skin and remove the stem from the tomato using a paring knife. Bring enough water to a boil in a saucepan large enough to cover the tomatoes. Once the water comes to a rolling boil, add the tomatoes and cook just until you see the skin separate from the flesh of the tomato. It should take about 1 minute. Remove the tomatoes from the boiling water and immediately quench them in an ice bath. The temperature change will further separate the skins from the flesh. Once the tomatoes are cool enough to handle cut them in half cross ways, not length ways, and remove the seeds. If you cut them lengthwise you will remove much more flesh when you remove the seeds. Try to retain as much tomato juice as possible. You can then hand crush the tomatoes. If using canned whole tomatoes repeat this same process, removing the seeds and hand crushing the tomatoes retaining the juice.
In a large saucepan, add 2 tablespoons of extra virgin olive oil and heat over medium heat. Once the oil shimmers, add the garlic and cook until fragrant, do not let the garlic brown or burn. Then add the onions and add salt and pepper. Cook the onions until translucent. Then add the tomatoes and strain the seeds from the tomato juice and cook the tomatoes until the juice is mostly absorbed. Add the fresh oregano, rosemary sprig and hand tear the basil leaves into the sauce. Cook for 10 minutes then remove the rosemary sprig and add the tomato paste. Use your immersion blender to blend the sauce into smooth sauce, feel free to leave some chunks of tomatoes in your sauce. Reduce the heat and let the sauce reduce and intensify in flavor this should take no longer than 20 minutes.