This home made tomato sauce is delicious. I love eating it with a plate of pasta or meat balls.
1 kilo of very ripe red tomatoes (It is important the tomatoes are ripe)
1 garlic clove
1 medium onion peeled and finely chopped
3 tablespoons of extra virgin olive oil
1 small celery stalk finely chopped
1 small carrot peeled and finely chopped
6 basil leaves
Himalayan salt and pepper
Start by blanching the tomatoes. You do this by removing and discarding the tomato tops and stems and then dip the tomatoes in boiling water for about 1 minute. When the skin begins to split remove from the stove and place under cold water and remove the skins. Chop the tomatoes and place them on the side.
In a casserole place the olive oil, garlic, onion and two tablespoons of water and gently cook for 3 minutes then add the celery, carrots and cook for another 5 minutes then add the chopped tomatoes and basil. Let it simmer for about an hour stirring occasionally. The consistency should be thick like a jam. Serve straight away with pasta or store in a sterilised jar. Enjoy!