2 kg ripe tomatoes
2 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1 ½ tsp sea salt flakes
- Using a small sharp knife, remove cores from tops of tomatoes. Cut a shallow cross in the base.
- Place tomatoes in a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes, or until skins start to split. Remove tomatoes with a slotted spoon. Cool slightly. Peel and discard skins. Cut into 2cm pieces.
- Heat oil in a stockpot over a medium heat. Add onions and garlic. Cook, stirring, for about 6 to 8 minutes, or until onions are soft. Add tomatoes. Reduce heat to medium to low.
- Simmer rapidly, covered, stirring occasionally, for about 1 hour, or until tomatoes are soft and pulpy. Remove lid. Cook for a further 5 to 10 minutes, or until sauce is thickened. Stir in salt. Remove from heat. Cool.