1kg tomatoes, or whatever you have to use up
2-3 tbsp olive oil
Pinch of sugar
1 clove of garlic (optional)
Chilli to taste (optional)
Salt and pepper to taste
Wash the tomatoes and make a cross on the bottom of each with a knife
Boil some water and pour over the tomatoes and sit for 2 minutes. Remove them and you will see that the skin will be easy to peel, starting from the cross you previously cut (well, no one likes the tomato sauce with pieces of skin in it!).
Cut the tomatoes into four parts and remove the seeds. Now cut them again into smaller pieces.
Chop the onion and put in a pan (garlic is optional) with the olive oil and slowly brown it.
Add the tomatoes, salt and pepper (chilli if you like) and a pinch of sugar to regulate acidity.
Cook them very slowly until the tomatoes melt and become a sauce (20-30) minutes.
If you don’t use the sauce immediately, put it in a glass jar, or when it is cold in a plastic Tupperware. Close the lid tightly and place it in the fridge. It is perfect for 3 or 4 days.