I don’t follow a specific recipe for this one, just started at one point and cook per taste and what I have at home :) so this one kind of evolved, changed to what it is now but might be different the next time.

But for this version of the tomato sauce, I made it like this:

• 8 tomatoes (mid size)
• 4-5 garlic cloves (amount depending on taste)
• 1/2 shallot

• 4 bay leafs

• 1 teaspoon Oregano

• 1 teaspoon Thyme

• Chili flakes, around half a teaspoon

• Turmeric powder, less than half a teaspoon or per taste

• Salt, per taste

• Pepper, per taste

• Oil

• Red wine vinegar, some splashes at the end

Cut tomatoes in small pieces and put into colander over a bowl, so that excess water/fluid can be collected. Cut shallot in small pieces. Mix all herbs.

Take a pot, heat it up properly and add oil. Also heat it up properly. Add shallot to the pan and fry until slightly transparent, then add herbs, bay leafs, mix properly and fry for half a minute or so. Put down the temperature to mid/low. Then add the tomatoes and garlic, mix everything properly and cook until you are satisfied with the consistency. During cooking, mix occasionally and try, if some salt or other herbs add needed, add some.

Shortly before the sauce is done, I have added some red wine vinegar to the sauce and cooked some more to taste. At the end I puréed the sauce to bring to the shown consistency.

Overall, I cooked the sauce for around 2 hours to 2 and a half hours.