Homemade Fresh Tomato Sauce

• 1 kg ripe tomatoes
• 12 g coarse salt
• 1 drizzle of olive oil
• 20 g chopped onions
• 0.5 chopped garlic clove
• 5 g caster sugar
• Salt
• Ground pepper

1. Peel the tomatoes. Pour some water into a large saucepan, add the coarse salt and bring to the boil. Prepare a large bowl with ice-cold water (or water with ice cubes). Prepare your tomatoes by removing the stalk and using a knife to score the underside with a cross. Place the tomatoes in boiling water for 1 minute. Remove the tomatoes from the boiling water and place them directly in the ice-cold water. Using a small knife, remove the skin from the tomatoes.
2. Once the skin has been removed, dice the tomatoes.
3. Mix the chopped onions and garlic into the olive oil. Add the diced tomatoes, sugar, salt and ground pepper. Mix and leave to rest in the fridge for 2 hours to allow the flavours to develop.
4. Mix together in a blender or with a hand blender, but not to the point that there are no chunks. The sauce should not be too runny. Remove any excess water if needed.

Tips: This recipe for pizza tomato sauce requires no cooking. Use fresh, ripe tomatoes. Choose varieties with few seeds and little water. The ideal varieties are Beefsteak, Black Krim, Roma and, of course, the famous San Marzano. Keep for up to 3 days in the fridge or store in sterilised jars. You can also freeze this preparation. This homemade tomato coulis can be used as a base and an accompaniment for other dishes!