Cover tomatoes in water in a deep, heavy-bottomed pan

Let boil and to then turn to simmer.

Take tomatoes out in 3-4 minutes. You'll see the wrinkles appear slowly. Some may even form cracks in the skin. This is good - it will help pop the skin off.

Let the tomatoes cool and then use your fingers to peel the skin off.

Add oil or ghee to a heavy-bottomed pan

Add garlic and fennel seeds and let them sputter

Add peeled whole tomatoes in there along with all the other ingredients.

Squeeze the tomato skins between the palms of your hands to get the last drop of pulp.

Turn to high and boil once.

Turn to simmer and cook for 30 mins.

Use the immersion blender at the end to liquefy into a puree.

Pour into serving size jars and refrigerate. I use reused jam jars.

If not using with 5 days, freeze.