I haven't specified quantities. I am just giving the basics so you can create the sauce according to your own tastes.

The secret is in the tomatoes. I like ones that are very ripe and flavorful. I put them through a meat grinder using the medium grinder plate to make an uncooked tomato sauce with a good texture.

You can add diced cucumber, basil or a splash of sherry vinegar to heighten the flavour.

Add a touch of sugar if the sauce is too acidic. Generally it's not necessary at the peak of the season.

I suggest making this sauce a day ahead so that the flavors can develop to their fullest

1. Blanch the tomatoes for a few seconds in boiling water;
2. immediately place them into a bowl of ice water; peel, quarter and seed; chop finely;
3. season with a little olive oil, salt and pepper;
4. add herbs and a few drops of vinegar as desired.