For the tomato sauce, scald the tomatoes with hot water, so they are easier to peel. After peeling, cut in half and remove as many the inside of the tomatoes.
Chop other vegetables, sauté in olive oil, add tomato pieces and simmer for about 1 hour.
Then take out the spice bunch (I always tie some thyme, oregano, sage and rosemary together) and puree the sauce.
Preparation Tip:
The tomato sauce tastes good with everything and freezes well.
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