Directions:
Cut the tomatoes crosswise on the bottom and dip them briefly in boiling water. Then rinse in ice water and peel off the skin. Roughly chop the tomatoes.
Heat the olive oil in a large pot and sauté the chopped onion until translucent. Add the garlic and sauté briefly until fragrant.
Add the chopped tomatoes, tomato paste, sugar, salt and pepper. Mix everything well and bring to a boil.
Reduce heat and simmer sauce over low-medium heat until thickened, about 1-2 hours. Stir occasionally to ensure nothing burns.
Add fresh herbs if desired and season to taste. The sauce can now either be used immediately or prepared for storage.
For storage:
Allow the sauce to cool and pour into clean, airtight jars or containers.
Before sealing, make sure the sauce is completely cool to avoid condensation.
Store the jars in the refrigerator and use within 1-2 weeks.
You can also freeze the jars for longer storage. To do this, let the sauce cool completely, then pour it into freezer containers or freezer bags and freeze. This means the sauce will last for several months.
Lasagna Rolls with Cream and Ham
My Mississippi friend introduced me to this recipe! Instant hit!
Flaky 10-Step Argentinian Croissants Recipe
Perfect Yeast Doughnuts (Donut Recipe with 3 Fillings)
Kate Middleton issues new statement and hails ‘powerful’ support amid cancer recovery
The reason Chuck Norris gave up acting
The Secrets of Growing Onions from Seeds
Clean windows without streaks – just a teaspoon in hot water!
Great tip to add more flavor to pork
The most delicious recipe made with eggs and onions. 
You will love this recipe 
