1: Clean the tomatoes and remove the peduncle.
2: Blanch the tomatoes by immersing them in boiling water for 30 seconds, then placing them in ice water.
3: Once peeled, chop the tomatoes and cook them in a pot over low heat for about 30 minutes.
4: You can either blend the tomatoes for a smooth sauce or leave them chunky for texture.
5: In a pot, heat olive oil and add garlic and onion, sauté until onion is translucent.
6: Lower the heat and add the blended tomatoes, tomato paste, basil, salt, and pepper; cook covered for 15 minutes.
7: Adjust seasoning with salt, pepper, and add sweetener as needed.
8: Flavor the sauce with additional ingredients like peperoncino, parmesan cheese, or red wine if desired.
