Ingredients
- 1 kg ripe tomatoes (or 2 cans of crushed tomatoes)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 30 ml (2 tbsp.) olive oil
- 1 bay leaf
- 15 ml (1 tbsp.) sugar (if necessary)
- Salt, pepper, fresh basil to taste
Preparation
- Heat the olive oil in a saucepan.
- Add onion and garlic, and sauté until translucent.
- Add tomatoes, bay leaf and season with salt and pepper.
- Simmer over low heat for 30-45 minutes, stirring regularly.
- If the tomatoes are too acidic, add a tablespoon of sugar.
- Remove the bay leaf before serving, and stir in the fresh basil.
