Blanch the tomatoes

• Cut the reddest tomatoes you can find in half.
• Put them in a large pot with water and bring to a boil.
• Boil for about five minutes.

Peel and dry the tomatoes

• Drain the tomatoes and peel off the skins.
• Dry them very well, repeating the process if needed, so they release no more water.

Sauté the garlic

• Cut the garlic (or onion, whichever you prefer).
• Cook the garlic gently in the olive oil without letting it brown.

Cook the sauce

• Add the tomatoes to the pan and give them a first smash.
• Add the basil and a pinch of salt, then mix well.
• Let it cook for about 30 minutes.

Adjust and serve

• Correct the acidity with a little sugar or baking soda.
• Use as a base for spaghetti or any dish that needs a good tomato sauce.