saute the onion in olive oil until softer. add the garlic and keep cooking for 2-3 minutes
Add the tomatoes, chili and a pinch of black pepper (thyme or dried basil- optional). Cook over low heat for at least 1.5-2 hours.
Check every 20-30 minutes and if needed, add 0.5 litters of water.
This tomato spread becomes perfect when cooked for a long time. I simply stay around and check every now and then. I know that it’s ready when it’s sweet and moist. if still sour after a while, just add 1 tsp of sugar.