My homemade tomato sauce

Method

1. 1

   Cut the tomatoes into small quarters by removing the green part, and put them in a pot-type coconut minute. Cook over medium heat: tomatoes will bathe in juice.

2. 2

   Reduce tomatoes to 3/4 of the maximum height of the "jus" in the pot. A small foam appears. At the end of cooking (about 15 min without covering), tomatoes must not be boiled! So you have to watch and stir well so they don't tie.

3. 3

   Then empty the pot several times in a vegetable mill and pass the future sauce.

4. 4

   Then cook the onions in a fillet of olive oil. Let the onions become transparent.

5. 5

   Then add your liter of tomato sauce. Cook over medium heat so that it ends for about 15 min (without covering): during this step you reduce your sauce to your convenience, thick or not.

6. 6

   Then as soon as its consistency please, cook over low heat, cover (it must simmer gently) and add the sugar, the half cup of beef broth, the spices (basil and oregano), the small handful of big salt. Cook at least 1 hour and watch.

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