Tomato-basil sauce

Makes 1 liter

800g/24ounces tomatoes (San Marzano) | 4 tbsp olive oil | 1 shallot | 2 cloves garlic | 1 tsp salt | 1/2 tsp pepper | 1/4 tsp chili flakes | 1 tbsp sweetener or honey | 1 tbs-patiënten sumac | 1 tbs cumin | 1 tbsp dried oregano | a few fresh twigs of thyme, trimmed | a bunch of fresh basil, chopped

→ Cut the tomatoes into cubes. Heat the olive oil in a big pot and sweat the shallot for a minute. Crush the garlic and add it to the pot. Sweat for another minute. Add in the tomato, salt, pepper, red chili flakes, sweetener, oregano and thyme. Cook 20-25 minutes on medium heat, stirring every few minutes, until it thickens. Stir in the chopped fresh basil and turn the heat off. Let it cool down to room temperature. Keep it in the fridge for max. a week or freeze it up to a month.