Preparation

1. To skin the tomatoes: First score around the equator of each tomato. Bring a pot of water to boil and lower the tomato into the boiling water for 1 minute. Remove tomatoes with a slotted spoon and when cool enough to handle, remove the skin (it should just slip off). Dice tomatoes and set aside.
2. In a medium saucepan, warm the olive oil over medium heat. Add the onion and saute about 5 minutes or until translucent. Add the garlic and saute an additional 3 minutes, stirring to avoid burning. Add the diced tomato, honey (if using), and optional white wine. Bring to a boil and allow to simmer for about 10 - 15 minutes. Taste and season with salt and pepper as desired. Leave the sauce chunky or puree about half to make it more saucy. Just before serving stir in the fresh basil.