Ingredients

The following ingredients have 4 Servings
  • 1kg (2 lb) fresh tomatoes
  • 15ml (1tbsp) olive oil
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • brown sugar
  • salt and freshly milled black pepper

Instruction

  • Put the tomatoes in a big bowl. Pour boiling water over the tomatoes until every one is submerged. After a few minutes drain the tomatoes and hold them under running cold water. Slips their skins off.
  • Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and golden. Now add the tomatoes. Simmer the tomatoes on a very low heat, without a lid for 1½ hours or until all the liquid had evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then.
  • Add salt and pepper to taste.
  • If the sauce if extremely acidic, you can try adding brown sugar in teaspoon increments until you’re satisfied.
  • Serve the sauce spooned over pasta, sprinkled with Parmesan.