• olive oil
• 2 ½ lb/1 kg very ripe tomatoes, diced
• 1 onion, finely chopped
• 1 tsp/5 ml sugar
• bouquet garni of thyme, bay & rosemary
• salt & pepper

Heat 2 tbsp/30 ml of oil & cook everything except salt & pepper for 15-20 minutes. Sieve & cook uncovered for 30-40 minutes. Season with salt & pepper & store, covered with a layer of olive oil, in small jars in the refrigerator.