Bulgarian 
Tomato sauce for spaghetti and pasta
Blanch the tomatoes in order to peel them more easily (put them in boiling water for 30 seconds and cool them in ice water afterwards). Separate the green part of the tomato. Chop finely the vegetables and steam them in a saucepan along with the olive oil and the vegetable bouillon. Then add the two diced tomatoes and cook on a low temperature until the vegetables soften completely (around 20 minutes). At the end, according to your personal preferences, if you want the sauce to be smooth you can blend it manually or in a kitchen robot. Flavor the sauce with salt and white pepper and add the finely chopped leafs of basil.