Salsa (pronounced as [shaal-shaa] ) as my grandmother and mother make it. Dalmatian goodness in a pot, served with pasta, or as a base for meat dishes, or simply as a side.

Suitable for gluten free, vegetarian, and vegan diets.*

Makes 1 kg.

Ingredients

1 kg	tomatoes	can be replaced by pelati
4	onions	medium size, or 3 large ones
1 bunch	parsley	fresh; roughly a handful
4 cloves	garlic
1 tbsp	sugar
1 pinch	salt
1 pinch	pepper
1 tsp	mint	dry

Instructions

Finely chop onions, salt them and fry covered in a big pot (you will cook salsa in this pot) on some olive oil on medium heat, until they go glossy (5-10 mins) Place the tomatos in a large container and pour boiling water over them, and then immediately place them in cold water. This will allow you to peal the skins off. If you are a bit more lazy, use pelati (pealed onions in a can). Two large cans (500g of dry matter each) will be the same as 1kg of fresh tomatoes. Coarsely chop the peeled tomatoes and throw them into the pot with the (now glossy) onions. Add some pepper, finely chopped garlic, chopped fresh parsley, mint leaves, and sugar. Simmer uncovered on low to medium heat for 45 minutes or so, or until the liquid reduces by at least 1/3. If you are not using the salsa within the next few days, freeze.