Tomato sauce yummy!

There is nothing like homemade tomato sauce with whole wheat pasta and Parmesan cheese ...

Chop the garlic and saute them in a saucepan on low temperature while you chop the tomatoes. I usually add the laurel leaves now together with the garlic, just shortly before adding the tomatoes. Watch out don't let it burn. I mean, you can as well just throw it in once you have poured the tomato "juice". My idea of doing it before is to give some extra flavor to the oil

Bring the chopped tomatoes in a blender and add a little bit of water to help the machine, but don't add too much water, it should be pure tomatoes. Normally this recipe calls for no water at all. I left the skin of the tomatoes on, when you peal off the skin the tomatoes will be soft and juicy enough on itself and you won't need water. I have found it a lot more work to try to peal the skin off and I don;t always have the time to do it ... like in today's case!

Blend them well

Pour on the sauce pan and allow to boil

Add the oregano and stir

When the sauce has boiled and become darker, add the tomato paste and stir. Add salt and sugar and taste. Allow to cook again for a few seconds and you are done!

Serve with Parmesan cheese and enjoy ...

Ingredients
500 grams tomatoes
4 garlic cloves
3-4 laurel leaves
1/2 Teaspoon oregano ( try and see if it needs a bit more)
2 Teaspoon tomato paste
Parmesan cheese
salt
2 Teaspoon brown sugar (this is to ease the acidity from the tomatoes)