10-12 plum tomatoes
1 T. olive oil
1/2 C. onions, thinly sliced
1 t. butter
6-8 basil leaves
Salt and pepper
Boil a large pot of salted water. Prepare ice bath.
Meanwhile cut a cross on the bottom end of each tomato and using a pairing knife cut out the stem. Place in boiling water for about 1 minute until skin begins to crack. Remove from water and place in ice bath. Once cool, peel off skin and discard. Reserve tomatoes.
Heat a large sauté pan with olive oil over medium heat. Add onions and sweat until translucent, but do not brown. Add reserved tomatoes and using the back of a fork, crush lightly. Let stew 10-15 minutes. Taste and season with salt and pepper. Melt in butter and remove from heat. Add basil leaves.