Tomato Sauce

• 1 lb. (500 g) ripe tomatoes
• 1 small bouquet garni, made with

The better the tomatoes, the better the sauce, so use perfectly ripe ones. Wash them, cut each one in half, and squeeze gently to remove the seeds.

Wash the parsley and the tarragon, and tie them together with the bay leaf and thyme to form the bouquet garni. Peel the onion and the garlic, and slice the onion.

Heat the olive oil in a large saucepan; add the garlic, onion, tomato