• 8 large tomatoes, roughly diced (optional: peeled; see note) 
  • 8-10 cloves of crushed garlic
  • 1 large jalapeño, finely diced
  • 1 red pepper, finely diced 
  • 2 tablespoons oil
  • Parsley, optional 


Place tomatoes, garlic, jalapeño, pepper and oil in large pan. Let heat up on medium high heat. Once heated through, bring heat to low and let cook for about 2.5-3 hours, stirring occasionally, until tomatoes have completely broken down and it is a deep rich red color. 

*Note- to easily peel the tomatoes, place them in the freezer a day before or up to a few hours before. Take them out to thaw approximately 40 minutes before you are ready to cook. Run then under water for 30 seconds and the peel will come right off.