Clean and peel your ripe tomatoes! An easy way to get the peel off is to soak them in hot water. Cut into small cubes ( I use one of those cutters which have the blades set out already and it makes the job alot easier!)
Now, I can’t exactly list the ingredients because tomatoes vary in size, but what I can tell you is that for every 10 cups of sliced/diced tomatoes we add: 2 Tsp sugar, 2 Tsp salt and half a cup of extra virgin olive oil! Simmer the sauce on low to medium heat in a deep pot until most of the tomatoes water has evaporated! You should have a thick pulpy mixture by the end of it. Also, you need to mix every 5 minutes making sure it doesn’t stick to the bottom of your pot!! Once it is ready, transfer your sauce into clean sterilised jars, close well and turn upside down so it seals airtight!