Recipe for Fresh Tomato Sauce

Peel the tomatoes (if they are very ripe, there is no need to blanch them) and cut them into quarters, removing as many seeds as possible. Sauté the onion, then the garlic in olive oil. Once golden, add the tomatoes, herbs, basil, parsley, salt, pepper, and sugar.

Cook over medium-high heat for 20 to 30 minutes to release some of the juices from the tomatoes, then blend directly in the pot using an immersion blender. Let it cook on low heat for 1 hour. The result should be smooth and thick.

Finally, place in sterilized jars while still hot, almost to the brim, finishing with a drizzle of olive oil to ensure even longer preservation. Enjoy throughout the winter!