The Best Homemade Tomato Sauce

Bring a pot of water to a boil over high heat. Add 1-3 tomatoes, and cook for 35 to 60 seconds until the skins start to wrinkle and split. Remove the tomatoes from the water and put them into a prepared ice bath or in a bowl with cold water, running continuously over them in the sink. Remove the skins from the tomatoes and put the tomatoes on a cutting board to cool. Roughly chop the tomatoes and set aside.Add 3 Tablespoons of olive oil to a skillet over medium-high heat. Add the chopped onions and poblano pepper, season with salt and pepper, and sauté for 2-3 minutes. To the skillet, add the minced garlic and sauté for an additional 2 minutes. Add the chopped tomatoes, sugar and a pinch of red chili flakes (optional) and mix to combine. Reduce to medium-low and simmer for about 45 minutes to 1 hour and a half (this time will vary depending on how many tomatoes you use), or until reduced in size. Add in the chopped basil and cook for an additional 5 minutes.Use the sauce as is (chunky) or add to a blender to make a smooth sauce.