• Wash the tomatoes thoroughly and remove the cores with a knife.
• Fill a large pot with water and bring it to a boil.
• Prepare an ice bath in a large bowl by filling it with ice and cold water.
• Score the bottom of each tomato with a small "X" using a sharp knife.
• Place the tomatoes in the boiling water for about 30 seconds to 1 minute until you see the skins start to peel away.
• Using a slotted spoon, transfer the blanched tomatoes to the ice bath to cool quickly.
• Once cooled, peel off the tomato skins. They should come off easily. Discard the skins.

Dice the Tomatoes

• Cut the peeled tomatoes into quarters and remove the seeds and excess juice. You want to keep the flesh for the sauce.

Cook the Sauce

• Heat the olive oil in a large pot or saucepan over medium heat.
• Add the finely chopped onions and cook for 3-5 minutes until they become translucent and fragrant.
• Stir in the minced garlic and cook for another minute or until it's aromatic.
• Add the diced tomatoes to the pot, along with salt, black pepper, and sugar (if using). You can also add basil leaves and a bay leaf at this stage for added flavor.
• Bring the mixture to a simmer, then reduce the heat to low.

Simmer and Reduce

• Allow the sauce to simmer uncovered for 1 to 2 hours, stirring occasionally. The longer you simmer, the thicker and richer the sauce will become.

Remove Herbs (if used)

• If you added basil leaves or a bay leaf, remove them from the sauce once the cooking is done.

Blend (Optional)

• If you prefer a smoother texture, use an immersion blender or transfer the sauce to a blender and puree until it reaches your desired consistency.

Adjust Seasoning

Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or sugar according to your preference.

• Store or Use

Let the sauce cool completely before storing it in jars or containers. You can refrigerate it for a few days or freeze it for longer storage.