"This recipe comes from my Grandma who was born in Sicily and who's uncle's were both in the Sicilian Mafia, also both were killed by the mafia... unfortunately the story was told to us that my Grandmother was the one who went to get the mail from the mailbox and found the dead fish... So good luck with this recipe, taste your work a lot.... it's not an easy one, as easy as it may look."Ingredients: (all portions depend on taste and amount of tomatoes your beginning with)
Tomatoes, peak season are best
Fresh Basil
Olive oil
Dried basil
Dried oregano
Dried thyme
Balsamic Vinegar
Olive juice
Salt & Pepper
Directions:
1. Oil & Herbs
Make a bunch of the oil its better to have too much than not enough: Hand grind down dried herbs, chop garlic a ton then press with flat side of knife with a bit of salt (kinda like juicing' the garlic), grind pepper and chop fresh basil super small (almost pesto) then add oil, stir a bunch and taste as you go to make sure the flavors are all combining
2. Tomatoes
Use deep big pot to boil water with some salt, cut an X in the bottom of the tomatoes to make it easier to peel later, let boil until you see the skin start to pull back and separate. Pull out and let cool before you begin peeling and cutting out the top core and any black bits from heirlooms. This part is messy, chop the tomatoes a bunch before sliding them and all their juice into a separate bowl than the oil.
3. Bringing it all together, make sure your oil mixture tastes amazing adjust with salt & herbs if needed. Add oil to tomatoes plus a splash of balsamic vinegar and a lil olive juice... stir a bunch till it all combines as much as possible then taste over and over until its PERFECT! Then let set out (not in refrigerator that stops the natural cooking process) for 8 hours. Use like an side sauce because you will want to keep pouring it on.
4. Jar up and keep in the refrigerator, it will keep at least 3 days maybe a week, it never lasts that long in my house.
"This recipe was passed down through my family and has been adjusted and perfected over and over so it is meant to be passed experience, so don't fret if the first time you try this it needs a bunch of tweaking it took me 2+ times by myself to get it just right, but now I can call the recipe mine. Oh and this recipe was served to me as a kid with Steak Sicilian but today i use it with veggies as a sauce and with tuna steaks. ENJOY"
