Fresh Tomato Paste Sauce

6 pounds of fresh beef or heirloom tomatoes, cut into halves
4 star anise
1 vanilla bean
sea salt and freshly ground pepper, to taste
white granulated sugar
2 sprigs of fresh thyme
1-2 bay leaves

Ingredients for infusion:
garlic cloves, smashed, to taste (see Notes below)
1 bunch (28 grams) fresh basil
extra virgin olive oil

Preparing the paste:
Put a heavy cast pan on the stove over medium to high heat. When hot, place the tomatoes into the pan, and season with salt, pepper and a touch of sugar. Turn the heat down to medium. Add the anise and vanilla bean into the pan. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.

Reduce the heat down to just simmering and continue for about 1-2 hours until it becomes a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep color and concentrated flavor without any bitterness.

Remove from the heat and immediately add the garlic cloves and basil, very roughly chopped (knifed once) to the warm paste. Finish with a good amount of olive oil. Allow to cool before storing, although this paste-sauce is ready for use.

Note:

• Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar.
• If you have added too much sugar, balance it out with a touch of vinegar.
• The amount of garlic in the infusion greatly depends on its strength.
• Additional seasonings (cumin, fennel seeds, chili, etc.) can be added.