Tomato sauce

• Julienne the onion, cut the green pepper into rings and slice the garlic.
• The tomato can be natural or canned (diced or crushed).
• Fry the vegetables lightly with some sunflower oil following this order: add the garlic together with the onion and once they have been cooked for a while add the pepper and cook everything together. 
• Add the tomato and cook it over a low heat for 45 minutes to 1 hour. 
• Puree, strain through a conical strainer and boil the sauce once again. 
• If necessary, balance the acidity by adding some sugar. 

Observations:

• The vegetables you use may vary depending on the purpose of the sauce, according to the custom, etc.