Leisure time and tomato sauce

Today we filled the water bottles and went for a two-hour walk in the fields with the dogs. Every time I look out over the hills and the open fields I feel deeply grateful for having direct access to this amazing "backyard".

View from the Alexander Zaïd hilltop

The blueberry among the sabra plants

Sabra flower buds

Wen we came home it was time for some lunch and a few days ago I made a large batch of the most amazing tomato sauce that I know of. All credits for the recipe goes to our dear friend Cornelius, who has served me this sauce on several occasions. The recipe is as simple as it is excellent. Less is truly more, and in this case the simple ingredients fuse together into pure passion...

THE Tomato Sauce!

Today with fresh oregano and roasted garlic

Cornelius' Tomato Sauce

You need:
Olive oil
2 large onions
10 tomatoes
Sea salt

Pour olive oil in a sauce pan (quite a large one), about one finger deep, the idea is to simmer the onions. Cut up the onion very fine, very, very, very fine, you can even use a mixer if you are feeling a little lazy. Put the onion in the oil and turn it on a low heat so after a while you get small bubbles coming off the onions. The onions take about 30 minutes or so and they are ready when they are completely transparent and give off a sweet smell. In the meantime scald and peel the tomatoes and chop them into small pieces. Add the tomatoes and salt after taste. However, the salt is very important since it removes the last bitterness from the onions. Let it simmer, not boil, until you think it's thick enough. That's it.

Then you can add spices after taste, whatever you feel like, chili, garlic, saffron, basil, laurel leafs, oregano, or a little good red wine. However, I find it completely seductive just as it it... It is a bit oily and sweet and completely wonderful! When I make a big batch like this I freeze it in appropriate portions.

Today I flavoured it with roasted garlic slices and fresh chopped oregano leaves. And... what did I pour the sauce over? Well, this:

Yes, we are slightly hooked on fresh, grilled tuna