Homemade tomato sauce is easy to prepare and can be used as pasta sauce, topping for pizza or added to gratins, casseroles, soups, sauces, dips, and many other dishes.

Although canned tomatoes are used in this recipe, you can always use fresh tomatoes instead, if you happen to have some flavourful variety at hand, or use a combination of both.

about 500 g high-quality whole or chopped canned tomatoes (two 400 g/240 g-cans) or chopped ripe fresh tomatoes
1 onion
garlic cloves
olive oil
a sprig or two of fresh rosemary
salt
black pepper
(thyme)
(bay leaf)
(sage)

Chop the onion and garlic and sauté in a saucepan in oil until soft and translucent. Do not let the onions brown.

Add the chopped fresh tomatoes or the chopped canned tomatoes with their juices. Add the herbs and spices and bring the mixture to the boil.

Reduce the heat, cover the pan and let the sauce simmer for about 1 hour, or until it is reduced into a thick, flavourful puree  —  the longer the sauce is cooked, the deeper and better the flavour will be. Stir the sauce every now and then.

Push the sauce through a food mill or a sieve. This is essential for making the sauce smooth and getting rid of any tomato seeds, skins and other bits. You may further reduce the sieved sauce by cooking it until its consistency is suitable to your taste.
Makes about 250 ml of sauce.

Recipe source: family recipe.