Quick tomato sauce with basil

Wash the tomatoes well. Peel them, cut out the attachment point to the stem, and remove the seeds.

In a large pot, simmer the tomatoes on low heat, stirring occasionally, until they turn into a homogeneous mass, about 50-60 minutes. After that, use an immersion blender to puree the tomatoes.

The sauce should be thick enough. Therefore, if there is a lot of liquid left in the sauce, it should be drained.

Sterilize the jars for the sauce, fill them with passata, leaving 2-3 centimeters of space at the top. Place a basil leaf on top and seal well.

Sauce can be stored in a dark and cool place for up to 1 year.