- Make a cross-shaped cut in the bottom of the tomatoes and briefly immerse them in boiling water. Then cool them in ice water and peel off the skin. Roughly chop the tomatoes.
- Heat the olive oil in a large pot and sauté the chopped onion until translucent. Add the garlic and sauté briefly until fragrant.
- Add the chopped tomatoes, tomato paste, sugar, salt, and pepper. Mix well and bring to a boil.
- Reduce heat and simmer over low to medium heat until the sauce thickens, about 1-2 hours, stirring occasionally to prevent burning.
- Add fresh herbs as desired and season to taste. The sauce can now be used immediately or prepared for storage. Add fresh herbs such as basil or oregano, chopped as desired.
For storage:
- Allow the sauce to cool and pour into clean, airtight jars or containers.
- Before sealing, ensure the sauce has cooled completely to avoid condensation.
- Store the jars in the refrigerator and use within 1-2 weeks.
- For longer storage, you can also freeze the jars. To do this, let the sauce cool completely, then pour it into freezer containers or freezer bags and freeze. This way, the sauce will keep for several months.
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