Homemade tomato sauce

1. Core the tomatoes. Rinse the tomatoes and place them in salted boiling water. Pat dry, peel, scrape the seed and cut into dice. Peel and chop onions and garlic. Wash and slice finely basil.

2. Heat olive oil in a large pan and sauté onions and garlic. Add the tomatoes, bay leaf, oregano and basil. Salt and pepper.

3. Bring to a boil over high flame and cook over medium flame for about 25 minutes until thick consistency. Combine granulated sugar and stir well.

4. Blend the sauce until smooth or a coulis consistency. You can also ladle the cooled sauce into airtight container and store in the fridge for a few weeks.

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