Prepare an ice bath to shock your tomatoes after blanching, which makes them easier to peel. Leave to chill in the freezer while blanching.

Using a knife, make a small 'X' in each Roma tomato, opposite the end where it came off the vine. Add to a boiling pot of water, blanching for about 60 seconds.

Using tongs or a slotted spoon, quickly add the steaming hot tomatoes to the prepared ice bath. Let sit for about a minute before peeling the skins and setting aside.

Drain the excess water and use that same pot (at least 6-quart) to heat the oil over medium heat. Add the onion and cook until translucent, stirring occasionally.

Optionally, add ground sausage and brown the meat while cooking the onions. In the last 30 seconds of cooking, add the garlic.

Reduce heat to low. Add the freshly peeled tomatoes and the canned tomatoes, alongside a cup of water. Add your spices, withholding the basil and Parmesan.

Using an immersion blender (or a hand masher, depending on texture preference), pulse the sauce until just smooth. Avoid completely emulsifying — this is sauce, not soup.

Remove the basil leaves from their stems and rinse under cold water before squeezing in your hands to promote infusion and adding it to the sauce.

Simmer for at least an hour before adding in the Parmesan and serving with your favorite pasta. Enjoy!