Directions:

Cut the tomatoes crosswise on the bottom and dip them briefly in boiling water. Then rinse in ice water and peel off the skin. Roughly chop the tomatoes.
Heat the olive oil in a large pot and sauté the chopped onion until translucent. Add the garlic and sauté briefly until fragrant.
Add the chopped tomatoes, tomato paste, sugar, salt and pepper. Mix everything well and bring to a boil.
Reduce heat and simmer sauce over low-medium heat until thickened, about 1-2 hours. Stir occasionally to ensure nothing burns.
Add fresh herbs if desired and season to taste. The sauce can now either be used immediately or prepared for storage.
For storage:

Allow the sauce to cool and pour into clean, airtight jars or containers.
Before sealing, make sure the sauce is completely cool to avoid condensation.
Store the jars in the refrigerator and use within 1-2 weeks.
You can also freeze the jars for longer storage. To do this, let the sauce cool completely, then pour it into freezer containers or freezer bags and freeze. This means the sauce will last for several months.