8 oz/225 g plum tomatoes
2 tbsp TERRA DELYSSA
Extra Virgin Olive Oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red bell pepper, cored, seeded, and chopped
1 tbsp tomato paste
1 tbsp shredded fresh basil leaves
1 bay leaf
To make the tomato sauce, remove the stems and cut a small cross in the top of each tomato. Put the tomatoes into a heatproof bowl, pour over enough boiling water to cover, and let stand for 30 seconds. Use a slotted spoon to transfer to a bowl of ice water.
Working with 1 tomato at a time, remove the skin, then cut in half, and use a teaspoon to scoop out the cores and seeds. Heat the olive oil in a heavy-bottomed pan.
Add the onion, garlic and bell pepper and cook over low heat, stirring occasionally, until softened.
Add the tomatoes, tomato paste, sugar, basil, and bay leaf and season to taste with salt and pepper.
Cover and simmer occasionally, for 30 minutes, until thickened. Remove the pan from the heat and set aside to cool.