Simple and Savory Tomato Sauce

Ingredients
3 large fresh or good quality canned tomatoes (approx. 12oz per tomato - this can vary wildly, it really doesn’t matter). You can also use 36oz of small tomatoes or combo there of. Whatever works.
Fantastic for using up garden tomatoes. Brag. See below.
1 jalapeno (more if you like spicy, but do use one it mellows)
1 large garlic clove
10g of either FRESH basil, parley, oregano or coriander - or combination of
salt
1 TBSP olive oil

Tools
Scale
Blender
Mixing spoon
Cooktop
Cooking pot
Knife

1. Wash and chop tomatoes. NO NEED to remove the skins (see simple). Add to blender.
2. Wash and cut jalapenos(s) add to blender.
3. Wash and cut herbs. Add to blender.
4. Chop garlic. Add to blender.
5. Add 3 large pinches of salt.
6. Blend until everything is incorporated. You will have a very light pink soup (see below photo for start color).
7. Pour into cooking pot.
8. Turn on the burner to high.
9. Once it starts to boil (large bubbles) turn the burner to low (simmering) and stir.
10. Stir it every 10 min or so. Keep an eye on the color. Once it starts to darken add a few more punches of salt.
11. Then just stir every 10 min so the bottom doesn’t burn. Turn up or down the burner as need to keep it at a simmer.
12. At some point around an hour a lot of the water will have burned off and it will be more pasta sauce consistency and much darker than when you started (see ending photo). Use a clean spoon and taste. Add another pinch of salt or two if the taste is not amazing.
13. Turn off the burner, remove it from the stove and let it cool. Throw in a few fresh herbs for a last kick of flavor.
14. Once cool you can either freeze or frigerated use within two weeks.