2: Add 500 g peeled and chopped tomatoes, 1 bouquet garni and 1 garlic cloveen chemise (in its skin), stir well, salt and pepper again. Leave to cook covered, on low heat for 25/30 minutes, until tomatoes have disintegrated.
3: Discard bouquet garni and garlic, add 70 g tomato paste, mix well. Leave to cook uncovered on low heat for about 5 minutes, stirring occasionally, for sauce to thicken slightly.
4: Taste to check seasoning, then remove from heat and leave to cool. You can blend it briefly if you prefer a smooth sauce.
5: Put in a jar with an airtight lid and refrigerate.