1kg ripe tomatoes
1/3 cup olive oil
8 cloves garlic, crushed
1 brown onion, finely diced
4 bay leaves
1 handful basil, chopped
2 tsp smoked paprika
1 tsp sugar
Pinch of salt
Bring a large pot of water to the boil and add the tomatoes, ensuring they are covered. Bring back to the boil then remove from the heat and drain. Allow to cool then peel and dice, discarding the stems. Set aside.
In a large pot, heat the oil and add the garlic and onion. Saute until translucent. Add the tomatoes, bay leaves, basil and paprika. Stir well and bring to the boil. Reduce to a simmer and cook for approximately 2 hours until the sauce has thickened. Remove from the heat. Cool and transfer into airtight containers.
Allow the sauce to sit in the refrigerator for 24-48 hours to allow the flavours to develop.
Remove the bay leaves before serving.
Cook your favourite pasta, add the tomato sauce and serve with a sprinkle of grated cheese.
1 serve of vegies in ¼ cup serve of sauce