Ingredients:

• 2 lbs fresh tomatoes (Roma or plum tomatoes work best)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 6 garlic cloves, minced

• 1 tsp salt (or to taste)

• 1/2 tsp sugar (optional, to balance acidity)

• Fresh basil leaves (optional, for garnish)

Instructions:

1. Prepare the Tomatoes

• Bring a large pot of water to a boil.

• Score a small “X” on the bottom of each tomato with a knife.

• Drop the tomatoes into the boiling water for 5 minutes seconds, then transfer them to a bowl of ice or very cold water.

• Peel the skins off the tomatoes (optional chop them into small pieces, discarding the cores)

•Puree the tomatoes in a blender.

2. Sauté the Aromatics

• Heat olive oil in a large saucepan over medium heat.

• Add the chopped onion and cook until soft and translucent, about 5 minutes.

• Add salt.

• Stir in the minced garlic and sauté for another minute.

• Season with sugar (if needed).

3. Cook the Tomatoes

• Add the blender tomatoes to the saucepan and stir well.

• Bring the mixture to a simmer, then lower the heat and let it cook for 10 ( or less) minutes, stirring occasionally.

4. Taste and Adjust

• Taste the sauce and adjust seasoning as needed. Add more salt or sugar to balance the flavours.

5. Serve or Store

• Use the sauce immediately for pasta, pizza, or any recipe.

• Let it cool completely and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips:

• If you prefer a thicker sauce, let it simmer longer to reduce.

• Fresh basil stirred in at the end adds a lovely touch of flavor.