Tomato sauce for the lazy

Ingredients for 1 servings:

• 430 g tomatoes
• 430 g cherry tomatoes, yellow and red
• 5 snack peppers (red, orange, yellow)
• 2 onions, red
• 2 cloves garlic
• 80 g tomato paste
• 20 g brown sugar
• 90 g mixed herbs from frozen
• 350 ml white wine, Greek (Retsina)
• Sea salt
• Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

With Greek wine

Heat a large pot over medium heat and place the halved, unpeeled onions cut-side down in the pot. Add the tomatoes, cherry tomatoes, garlic, and snack peppers, unpeeled and with their skins on, to the pot over the onions. Pour in the wine, sugar, herbs, tomato paste, and spices, and stir well. Bring to a boil once, then reduce the heat to low and simmer with the lid on for about 4 hours, stirring occasionally. After the cooking time, place a large bowl with a sieve in the sink. Strain the cooking mixture through the sieve until only a very thick mass remains—this can be discarded. Pour the strained liquid back into the previously cleaned pot, season to taste, and bring to a boil briefly. While still hot, fill twist-off jars and seal immediately. This yields just over 800 ml and, in my experience, keeps for at least a year.