1/2 tsp Dried ground rosemary
1 large onion roughly chopped
3 large garlic cloves minced
1/2 tsp Sea salt
1/4 tsp Black pepper
1/2 tbsp of sugar crystals (or sugar of choice)
1 tbsp Olive oil
10 large Vine Tomatoes blanched, peeled, cored, seeded and rough chopped
1 quart Air tight glass lid container (for storing sauce)
In a large saucepan add oil, onion and garlic till wilted a bit about 2 to 3 minutes,
Meanwhile once tomatoes are blanched, peeled and seeded transfer to a blender and add the onion and garlic too and purée.
Now transfer everything back to the saucepan adding a bay leaf, ground rosemany, oregano, sugar, salt and black pepper. Stirring occasionally, simmer slowly till all the water has evaporated and sauce has thickened. This will take about 2 to 3 hours.
Be advised you may want to increase the amount of spices but for me this is just right.
Taste and bottle when done.
Enjoy. Clean Eats!