Tomato sauté

Thoroughly rinse the tomatoes (1 kg) and, if possible, peel them.

Next, slice the onion into half rings (350 g).

In a cauldron or other thick-bottomed pot, pour in vegetable oil (35 ml) and heat it up.

Then add the sliced onion and sauté it until golden brown.

After that, add the tomatoes to the cauldron and mix. Season the mixture with salt (0.5 tbsp) and, if you like, add a bit of hot pepper.

Simmer over medium heat with the lid off until all the liquid evaporates (about 1 hour).