For the homemade tomato sauce

1. Make a crosscut onto the tomato’s top. This will help peel the skin off the tomato once the tomato is cooked.
2. In a medium saucepan, boil enough water to cover the tomatoes.
3. Add the tomatoes to the boiling water and let cook until you can easily peel the skin, for about 5-7 minutes.
4. Take the tomatoes out of the pan and remove the skin using a pair of thongs. 
5. Cut the tomatoes, removing the substantial portion of the core and stem end.

For the rich amatriciana sauce

1. In a medium-siezed pan or pot add half of the olive oil and sauté the prosciutto. Then, set aside.
2. In the same pan, add the other half of the olive oil (keep the grease of the prosciutto in the pan if there is any), and sauté the minced onions. When the onions are translucent, add the minced garlic, and sauté until the garlic is golden brown. Add enough water to completely coat the bottom of the pan and cook over medium heat.
3. Add the cooked homemade tomato chunks (1 1/4 cup of canned tomatoes or jarred tomato sauce will work), vinegar, chili flakes, tomato paste, salt, and pepper. Crush the tomato chunks – you can also use a food processor to blend the sauce.
4. Stir, and simmer for 10-15 minutes, stirring a few times. If the sauce is too thick, add 1/4 – 1/2 of pasta water to thin the sauce.
5. Add the pasta (use gluten-free pasta for gluten-free option), cooking together for a few minutes.
6. Serve hot. Top it off with the grilled prosciutto and parmesan cheese.