Fresh tomato pasta sauce, blended

Slice the onion; leave the garlic cloves whole.

Chop the tomatoes roughly.

Heat olive oil in a hot pan, add the onions and garlic, and season.

Add the tomatoes and season; their moisture deglazes the browned flavour from the pan.

Let the tomatoes cook down, then turn the heat up and reduce to evaporate some of the water.

Pour the sauce into a blender and turn the heat down. Put the pan back on the heat with olive oil and tomato paste, and season; blend on medium.

Take the pan off the heat and wait a few seconds before pouring the sauce back in, or it will splatter; return to the heat and stir in the tomato paste.