Tips Buy your tomatoes form your local growers and if possible when they are in season. Roma tomatoes are great for this recipe but you can use any tomatoes. Look out, some growers market or shops do some great special sometimes. I got 10kg for $2.00. Keep the best tomatoes for your salads and the other for the sauce. You do not need to use sugar. I do as it levels the acidity in the sauce. If the sauce is to acidic add a little bit of sugar. If you made it too sweet, add a bit of red wine. You can use the sauce straight away and keep it for 5 days in the fridge. You can freeze it in small, convenient and keep it for at least 3 months in the freezer. As for blending tools, you can use a hand stick blender, a food processor, a thermomixer or like me I use the Nutri bullet (as long as the item is cold). Safety is paramount so always follow manufacturer’s instructions. Cooking Terminology Sweating: It is a cooking terminology that means cooking an item at slow heat in a little amount of fat. Frequent stirring ensure that any emitted liquid will evaporate. Sweating onions usually results in making them tender and translucent. For the onions in this recipe, it releases the moisture content and natural sugar of the onions which helps develop that caramel colour and sweet flavour. Reduction: is the process of thickening and intensifying the flavour of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. When you are seasoning your dish, it is better to put less at first and taste. Add a bit more and taste again. Repeat until you are happy. When you season too much, specially with salt, you can’t take it out of the dish and it ruins it. Right seasoning enhances flavours, poor seasoning makes a dish dull. Experiment with your friends. Better be safe and put less and let people adjust to their taste.