Cut small “x” shapes onto the tops of the tomatoes and let them sit in boiling water for about 10 minutes. Drain, then plop them into iced water – the skin should now peel off easily. Seed the tomatoes as much as possible then set aside. *Don't worry if you can't get them all, it doesn't make too much of a difference!
Warm up olive oil in a large saucepan and then throw in the tomatoes once ready. Cover with a lid and let the tomatoes soften. Once they have, go in with a utensil and squish the tomatoes down until they start to break up.
Add the basil, oregano, and parsley then cover again and let it simmer on low heat for 20-30 minutes, checking every so often to stir and squish the tomatoes down.
Check the consistency of the sauce – if it is too thick, add a little water; if it is too thin, add a little bit of tomato paste.
Let sauce simmer for up to 3 hours to really set in the flavor and consistency, or directly serve over your choice of pasta! Otherwise, you can use this as a base for other pasta dishes like ragu or lasagna.
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