AUGUST Tomato sauce Ripe S.Marzano tomatoes Wash carefully tomatoes and cut them into halves. Put them in a big saucepan and boil on a slow fire for 10 minutes. Stir often because tomatoes tend to stick at the bottom. Drain water that will have formed, then squeeze tomatoes three times at least with their skins. Put the sauce in the saucepan, again, heat it up and pour it in glass vessels at once. (Vessels will be already washed, sterilized and dried.) Add some leaves of basil. Stop vessels up and sterilize them with ‘bain-marie’ for about 20 minutes.