Tomato - 10
Olive Oil - ¼ cup
Onion - 1, chopped
Garlic -4 cloves, minced
Thyme - 1 tsp
Sugar - 1 tsp
Pepper - 1 tsp
Red Pepper Flakes - 1 1/2 tsp
Balsamic Vinegar - 1 tsp
Salt
Basil leaves - 6
Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later.
Puree the Tomatoes in a food processor. Set aside.
Heat Olive oil in a pan and add in chopped Onion, minced Garlic and Thyme.
Cook the Onions until soft and translucent about 3-4 min in medium flame. Add in Tomato puree along with the strained juices.
Add a teaspoon of Sugar. Pepper, Red pepper flakes along with Balsamic Vinegar and required Salt.
Simmer the sauce for 10 min in medium flame until a thick sauce forms.
Switch off the flame and tear some fresh Basil leaves and add it to the pasta sauce.
Pasta sauce is now ready. You can store this sauce for up to a week in the refrigerator.