1.6 kg canned peeled tomatoes (4 of 400 g) or 1.5 kg of peeled and chopped tomatoes
7-8 cleaned and crushed garlic cloves
1/2 cup sunflower oil
1-2 tbsp sugar or honey
1/2 tsp chili - optional
1/2 tsp pepper
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Heat the oil and fry the garlic cloves until golden. The oil should not be too hot, because the garlic burns very quickly and begins to taste bitter. Remove the garlic and let countries. Put the tomatoes and then the mixture boil reduce the heat to simmer, stirring occasionally. tomatoes curd to the desired density - usually it takes about 70-80 minutes. A few minutes before removing from the heat and add the chili pepper. Add salt to taste. Put 1 tbsp sugar, try and if needed add more. Once removed from the heat, add fried garlic and blend well. Serve cold.