Tomato Sauce

 

Ingredients:

• Tomatoes (about 5 to 6 lbs. for every quart of sauce that you want to make)
• Chopped onions (one medium onion per quart of sauce)
• Minced garlic (one to one-and-a-half cloves per quart)
• Olive oil
• Basil (1/2 tsp. per quart)
• Oregano (1/2 tsp. per quart)
• Salt
• Pepper
• Ingredients you may want to add: Carrots, Peppers, A small amount of sugar, Additional spices

Preparation:

1. Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they're much easier to remove in the next step. Then, rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain.
2. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes). Then, slice the tomatoes in half, and scoop out the seeds. Don't worry if you miss some. A few left behind won't hurt a thing.
3. Add a small amount of olive oil to the bottom of a large pot (around 1/4 cup). Then, sauté the onions and garlic until they're soft (a few minutes should do it).
4. If you'd like to add carrots or peppers to your sauce, sauté them along with the onions and garlic.
5. Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil. Then, reduce the heat, and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. This will take at least two to three hours but could take longer if there's a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years).

https://www.thespruceeats.com/how-to-make-tomato-sauce-1388960