Tomato sugo (go-to sauce for anything that needs tomato passata)

I've been making my own sugo in summer for a long time.  It takes minimal effort and results in a very flavourful sugo that can be used in pasta and basically any Italian recipe that calls for a passata or tomato puree.

The reason I only make it in summer is I really think it tastes better with ripe summertime tomatoes, they are sweeter, cheaper, redder and much nicer than their winter counterparts.  It really is important to buy things in season if you want them at their prime.  The same goes for basil- it is fresher, greener and punchier in summer.

So, by making this sauce and freezing it, you will end up with a good supply to get you through the autumn and possibly winter! I have made this as a double, triple and even quadruple batch- ideal for stocking up.  You are only limited by the size of your saucepan.

Tomato sugo
Ingredients
2 kgs tomatoes, washed, cored but not seeded or peeled
6 tablespoons olive oil
5 cloves garlic, roughly chopped
1/2 brown onion, roughly chopped
15 leaves basil, torn
a pinch of salt
a pinch of pepper
Method:
In your saucepan, heat the olive oil over medium heat
Add the garlic, onion, basil and salt and pepper.  Cook for 1 minute.
Add the tomatoes, squishing them as you put them in the pan.
Bring to the boil.
Simmer for a further 45 minutes or until the sauce has thickened and reduced by half.
Allow to cool for 20 minutes then blitz in a blender or food processor or pass through a food mincer.
Makes approximately 5 cups.
Use in cooking, or use directly on pasta.