Basic Tomato Sauce

• 12 large ripe tomatoes (I use a combination of regular and heirloom) / 2 cans chopped tomatoes
• 3 onions, chopped
• 7 cloves of garlic, finely chopped
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 teaspoon chilli flakes (or to taste)
• 1 tablespoon sugar
• 10 basil leaves
• Freshly ground black pepper
• Salt

1. If using fresh tomatoes : Bring a large pot of water up to the boil and drop the tomatoes into it. Leave them there for 7 - 10 minutes, or until their skins just about start to blister and come off. Drain and let them cool slightly. Once cool enough to handle, peel back their skins completely and puree coarsely in a blender. Set aside.
2. Heat olive oil in a pot and add the onions and garlic. Saute for a few minutes until lightly browned, before adding the oregano and chilli flakes. Tip in the pureed tomatoes / canned tomatoes, 1 cup of water and sugar, and season well with salt and fresh pepper. Bring this sauce up to the boil, then simmer for 25 - 30 minutes until it reduces and you get the right consistency.
3. Let the sauce cool completely before adding the torn basil leaves. Pour into sterilized glass jars and refrigerate. You could freeze this too, but make sure to use appropriate containers.
4. * It stays well in the fridge for up to 15 days. Can be frozen for up to 3 months.

tomatoes, onions, garlic, oregano, olive oil, chilli flakes, sugar, basil, freshly ground black pepper, salt

Taken from food52.com/recipes/40423-basic-tomato-sauce (may not work)