Tomato withdrawing the stem. Cut into slices, sprinkle with rosemary, sage, marjoram, add the garlic and onions. Grind until a homogeneous mass.

Pour the whole mass into a saucepan and cook on low heat. During add salt, sugar, chili and white pepper. Continue to cook, stirring until evaporation of excess water, i.e. to a thick consistency.

All the sauce is ready. You can use and for preservation, as a dressing for soup or just sauce. By the way, I recommend when cooking tomato juice for the cake to cook in this way. In winter, a thing very necessary!