Many people in Italy make homemade tomato sauce. And all of them have personal variations both of ingedients and of preparation and cooking. Today I want to show you how I do it.

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These are the ingredients I use. Fresh ripe tomatoes that we're going to peel, celery, carrot, onion (I used a red onion because it is the sweetest but also a white onion is fine), I will use garlic grass (this herb gives you the taste of garlic without leaving bad breath after eating, if you do not find it even the common garlic is fine). Half a glass of white wine, salt, pepper and basil at the end of cooking.

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Start by preparing the tomatoes. After washing them I make a cross cut on the bottom of the tomatoes, this will help me peel them after.

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Now immerse a few tomatoes at a time in boiling water for about 40 to 50 seconds and then dunk them immediately in ice cold water to stop their boil. After giving them all a boil it's time to peel the tomatoes.

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OK now finely chop the onion, celery, carrot and garlic herb (or garlic). and fry in just a little olive oil for 4-5 minutes on a low heat, we only want these herbs to soften and give flavour, not to deep fry, then add half a glass of white wine and cook until the smell of alcohol vanishes.

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Now put all the peeled tomatoes in the pot, there is no need to cut the tomatoes, they will break up while cooking and leave you a nice thick sauce. Bring to a boil and lower the heat. The sauce should be boiled for about 40 minutes or more, depending on the consistency you prefer. When the sauce has finished cooking break-in the basil leaves in small pieces.

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If you prefer a smooth and creamy sauce then just use your blender to do the job. The sauce can be kept in the fridge for up to 5 days, on the other hand, if you want to preserve the sauce, you can either freeze it or immediately finished cooking, with the sauce still boiling hot, fill in sterilized jars up to about 1/2 inch from the top and turn them upside down until they have cooled.

I hope you will enjoy this recipie, thank you for reading.