Chop 2 lbs. of good ripe tomatoes; put them into a thick pan with salt, pepper, 3 or 4 lumps of sugar, one clove of garlic, 1 onion chopped, 2 oz. raw minced beef, or failing this, 2 rashers of bacon and half a teaspoon of sweet basil. Put the lid on the pan and leave the tomatoes to stew very slowly. When they are reduced to pulp and most of the water from the tomatoes is evaporated (this will take 20 to 30 minutes) put the mixture through a sieve (or use liquidiser). If it is still too liquid put the sauce back into the pan and reduce until it is the right consistency.
A Book of Mediterranean Food