Italian sauce

Cut the tomatoes (1 kg) crosswise and blanch them in boiling water. Leave for 10-15 minutes, then peel and dice.

Place the diced tomatoes in a heavy-bottomed pot and set over medium heat.

While the tomatoes are cooking, finely chop the onion (100 g) and garlic (25 g) or pass them through a meat grinder with a coarse grate.

In a deep skillet, heat olive oil (1 tbsp) and sauté the onion until transparent over medium heat, then add the garlic and continue cooking for a few more minutes.

Transfer the sautéed onion and garlic to the pot with tomatoes. Cook everything together over medium heat for another 15-20 minutes.

After that, add the remaining ingredients:

• tomato paste (50 g)
• fresh basil (1/4 bunch)
• dried basil (1/4 handful)
• bay leaf (1 pcs)
• salt (0.5 tbsp)
• black pepper (1 g)
• whole black pepper (3 peas)
• red chili pepper (on the tip of a knife)
• erythritol (0.5 tsp)

Simmer the sauce on low heat for 30 minutes, stirring occasionally to prevent burning and to allow it to thicken well.