1 kg of tomatoes
1 tsp of olive oil
1 bay leaf
Optional : 1 minced onion
Prepare two bowls: one with boiling water and one with cold water.
Stick a fork in the tomato and dip it for 30s in the boiling water bowl then straight away dip it in the cold water for 30s. That should smoother the peeling.
Peel the tomatoes. Cut them into pieces and unseed.
In a large pan over low heat, warm the oil and (if used, cook the onion until gold and then) add the tomatoes and the bay leaf.
Cook until the tomatoes reduces. (Something like two hours)
For impatients after ten to twenty minutes, you should obtain something like a lumpy sauce.
Remove the bay leaf and just blend the ingredients, and omit to say this last sentence in front of your guests, huh!
Storage: To keep the tomato sauce in jam jars, do as follow:
Boil 1l of water and pour in the jam jars and their lids. Let them soak for a minute in the boiling water then pour the water out and dry the jam jars.
Pour the tomato sauce in the jam jars.
In a preheated oven at 150°C/300°F bake the jam jars for 15 min.
Then, take them out and allow them to cool down upside-down.
This will prevent germs to proliferate and will keep up to one year.