Homemade tomato sauce

I usually let the tomatoes ripen for a few days so that I don't have to correct the acidity with sugar.

With the tomatoes well ripe, I blanch them in boiling water to peel them. This way the sauce will have a more intense color.

In a pot with the AOVE I brown some garlic (without the core) and I chop the onion and the carrot and poach them in the same oil. I add salt, pepper and perijil.

I add the tomatoes and let them cook, stirring continuously to prevent them from sticking.

I leave it reducing for about three or four hours over a gentle-medium heat, the longer it is, the more concentrated the sauce will be. Correct the salt and pepper if necessary.

Finally, I pass the sauce through the chinois (it can be done with the blender and it would be a more orange and fine sauce) to remove the seeds of the tomato and crush all the ingredients.

At this point I usually bottle the sauce, but it can be used to eat with pasta, meatballs or whatever you want...