Ingredients:

  • 6 cups fresh, ripe tomatoes (or 4 cans of whole peeled tomatoes) (1.5 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt (5 g) (adjust to taste)
  • 1 teaspoon sugar (5 g) (to balance acidity)
  • 1 teaspoon dried oregano (1 g) (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon freshly ground black pepper (2 g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. If using fresh tomatoes, blanch in boiling water for 1-2 minutes, then peel and chop. If using canned, simply crush them.
  2. Heat olive oil in a large pot over medium heat. Add chopped onion, and sauté until translucent (about 5 minutes). Stir in minced garlic, cooking for an additional 1 minute (don’t let it burn).
  3. Add the prepared tomatoes, salt, sugar, oregano, and black pepper to the pot.
  4. Bring the mixture to a gentle simmer. Reduce heat to low and cover partially, letting it simmer for about 25-30 minutes, stirring occasionally.
  5. For a smooth sauce, use a blender or immersion blender to puree until desired consistency is reached.
  6. Taste the sauce and adjust seasoning if necessary. Add fresh basil just before serving.