Sicilian tomato sauce

Ingredients for 2 servings:

• 10 large tomatoes
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 pinch(s) of sugar
• 1 tbsp olive oil
• Salt
• 1 mozzarella
• 4 basil leaves
• some oregano, thyme and rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 40 minutes

Wash the fresh tomatoes, dice, and remove the seeds. Peel and dice the onions. Peel and crush the garlic. Heat the olive oil, not too hot, or the onions will quickly turn brown. First, sauté the onions and garlic until translucent, then sprinkle with the sugar. Add the tomatoes and season with salt and pepper. Add the mozzarella pieces. Cover and simmer gently for about 20 minutes, stirring frequently to prevent the cheese from burning. Then puree with a hand blender until smooth. Return the pureed sauce to the stove and season with the herbs. Simmer gently for about 1-2 hours, keeping an eye on the sauce, over low heat. If the sauce becomes too thick, thin it out with a little water—the longer it simmers, the better it will be. By now, the tomato sauce should have become lighter and thicker. Season with salt and pepper to taste. Add the basil at the very end or simply sprinkle it fresh over the portions to allow the oils to develop better and preserve the flavor. Serve with pasta of your choice. Tip: The sauce will also be tasty without seasoning for small children.