Zubereitung

1. 1

   Score the tomatoes with a cross, blanch them briefly in boiling water, peel and roughly dice them.

2. 2

   Finely dice the onions and garlic and sweat them in olive oil in a large pot until translucent, toasting the tomato paste briefly.

3. 3

   Add the tomatoes with the bay leaves and salt and reduce uncovered over medium heat, stirring now and then, until the sauce turns silky.

4. 4

   Stir through the basil, remove the bay leaves and ladle the hot sauce straight into sterilised jars, then seal tightly.