Cooking Mode

1. Peel the tomato and remove the skin and seeds.
2. Sauté the garlic, onion, and a bay leaf in olive oil.
3. Add a splash of white wine and stir in the tomatoes. Let it cook, then season with salt and pepper.
4. Blend the mixture, strain it through a fine sieve, and return it to the heat to reduce.
5. Adjust the seasoning and, if necessary, add a little sugar to cut the acidity of the tomatoes.
6. Emulsify the mixture with olive oil.