Finely chop the onions and garlic and sauté in the olive oil in a large saucepan (I used a roasting pan). Remove the stalk from the tomatoes and cut the tomatoes into large cubes. Add to the onions (I left the skin on). Stir well and stew with the lid on for about 90 minutes. Stir every now and then.
After the cooking time, mix everything with a hand blender so that it is nice and homogeneous. Then let everything simmer gently for another 90 minutes without the lid to reduce the sauce.
Season only now. Otherwise, the long cooking can cause you to mess up with the salt. Salt to taste, add a pinch of sugar as well as herbs and spices according to personal taste (I added a Bolognese spice mixture, a little oregano and sweet paprika). Bring it to the boil again and the sauce is ready.
This sauce is perfect if you have tons of tomatoes in the garden in summer. You can freeze them in portions as a supply for the winter. Then just thaw it, add a few pasta and you have something fresh in the dark season.
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