The onion and peel the garlic and chop finely. In a frying pan or pot in which is cooked the sauce, heat the sunflower oil on high heat, throw in onion, garlic and fry, stirring, until transparent. It only takes a couple of minutes.

With tomatoes you need to remove the skin. This can be done in two ways. First, by blanching, the second is to cut the tomato in half and grate it on a grater. The skin is left in the hands, and the flesh in the plate. I used the second method. Ready tomato puree added to the pan to the onions and garlic. But if onions were roasted in the pan, then Vice versa. Cook all this over low heat for 30 minutes after boiling. Periodically stir.

After 30 minutes, add everything else (tomato paste, oregano, thyme, Laurel, salt, sugar, peppers, vinegar and chopped greens), again leave to cook for about 30 minutes.

The finished sauce is poured into sterilized jars and preserve. Remove from sauce and Bay leaf.

From this number of products is roughly two cans of 0.5 liter and still a little left to sample.