Step 1

Fill a large pot with water and bring to boil.

Step 2

Score a shallow “X” on the bottom of each tomato with a sharp knife.

Step 3

Pace tomatoes in the boiling water, and cook until the skin start to split, about 45 seconds.

Step 4

Lift the tomatoes out with a slotted spoon and place them in the cold water.

Step 5

Transfer the cooled tomatoes to a large bowl. Peel the skin and pull apart the tomatoes into small pieces with your hands. (This will produce a very chunky sauce, if you prefer a smooth sauce, use a food processor to blend until smooth.)

Step 6

In a skillet over medium-low heat, add olive oil and garlic. Be careful not to brown the garlic.

Step 7

Pour the tomato pieces (together with the juices) into the skillet and bring the mixture to a simmer. Continue simmering, stirring occasionally until the sauce reach your desired consistency. (Simmer for about 30 minutes for a thinner tomato sauce, and for up to 90 minutes for a thick tomato sauce.)

Step 8

Add in butter, balsamic vinegar and mix well. Then season with salt to taste.