Boil the tomatoes with required water in a saucepan. Once you see the tomato skin peeling, switch off the heat.
When the skins has peeled you know the tomatoes are ready. Peel the skin off the tomatoes, remove the core of the tomato and roughly chop them.
Do keep all the juices the tomatoes release, this will add 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. Stir for a few seconds until it begins to sizzle in the oil and the onions soften.
At this stage, add in the chopped tomatoes and the roughly chopped basil leaves, some salt, sugar, black pepper corns and stir to combine well.
We will now use a hand blender to coarsely puree the ingredients together to get a saucy texture.
Cover the pan with the lid slightly ajar and simmer the mixture for 20 to 30 minutes until the sauce is thick.
Keeping the lid slightly ajar helps to thicken the sauce by evaporating the excess water.
Use the delicious fresh Tomato Basil Sauce for Pastas and Pizzas.