Plum tomatoes are juicy and have been traditionally used in tomato sauces of all varieties. Once harvested, they require to be blanched then peeled, cut into pieces, and chopped prior to cooking. If you don’t have fresh tomatoes available, you can make use of canned tomatoes. Puree and paste of tomatoes can also be purchased because they are most concentrated. Combining both kinds will make a wonderful sauce. The tomatoes must be bright red after opening the container. Indicate they had too much heat during processing if dark. Orange shows they were not ripe enough.
Ingredients to use include,2kg of ripe preferably plum tomatoes,1 onion,4 cloves of garlic, basil greens,5 tea spoons of olive oil, half tea spoon of sugar and a bit of salt.
Peel the tomatoes and put them in hot water for some minutes, then in cold water and cut them in pieces. Clean and cut the onion ,garlic and basil in pieces. Warm the olive oil until its brown in a pan and put the onions and garlic for some minutes .Put the tomatoes in and let it cook for 20 minutes. Add basil , salt and sugar.