Sicilian tomato sauce

Ingredients for 4 servings:

• 10 large tomatoes or 2 large cans of tomatoes
• 1 small onion(s)
• 1 garlic clove(s)
• 1 pinch(s) of sugar
• 1 tbsp olive oil
• e.g. salt and pepper
• 3 basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Family recipe

Wash the fresh tomatoes, dice them, and remove the seeds, or use canned tomatoes. Peel and dice the onions. Peel and crush the garlic. Heat the olive oil, but don’t let it get too hot, or the onions will quickly turn brown. Sauté the onions until translucent. Add the tomatoes and deglaze with a little water. Then add the sugar, salt, and pepper. Cover and simmer gently for about 20 minutes, then puree with an immersion blender until smooth, or press through a fine-mesh sieve or strain with a food mill. Return the strained sauce to the stovetop. Add the garlic and simmer over low heat for about 1-2 hours, watching closely. If it gets too thick, add a little water to thin it out—the longer the sauce simmers, the better it will be. By now, the tomato sauce should have become lighter and thicker. Season to taste with salt and pepper. Add the basil at the very end to allow the oils to develop better and preserve the flavor. Serve with pasta of your choice.