So simple, so good, so versatile. You can use it for pizza, pasta, lasagna, parmigiana, beef stew … And you will be surprised how much better they taste. Use very ripe tomatoes and if you wish, you can blanch and peel them before cooking, but in this recipe I have skipped this step.
3 kg tomatoes
6 cloves of garlic
6 Tbsp olive oil
freshly ground black pepper
1. Thinly slice onions. Cut tomatoes into bigger cubes. Roughly chop garlic.
2. Heat olive oil in a bigger stew pan like this. Add onions and cook until lightly brown, than add tomatoes. Cook for 1 hour. Stir frequently.
3. Add garlic, cook for few minutes more, than roughly mix with a hand blender.
4. Season with salt and freshly ground black pepper.