Boil the tomatoes first with the water requested in a saucepan. Once you see the tomato skin that detaches, turn off the heat.
When the skins have detached, you know that the tomatoes are ready. Peel the skin from the tomatoes, remove the core of the tomato and cut them approximately.
Keep all the juices that the tomatoes release, this will add the body to the tomato sauce. Keep the chopped tomatoes aside.
In a large saucepan, heat the olive oil over medium heat. Add the chopped garlic and onions. Mix for a few seconds until it starts to sizzle the oil and the onions soften.
In this phase, add the chopped tomatoes and basil leaves chopped approximately, a little salt, sugar, black pepper corn and mix to add well.
Now we will use a hand blender to coarsely gradually bumping the ingredients to obtain an impertinent consistency.
Cover the pan with the lid lightly ajar and cook over low heat for 20-30 minutes until the sauce is thick.
Maintaining the Ajar lid slightly helps to thicken the sauce by evaporating excess water.
