Dip the tomatoes in boiling water for 3 minutes. Put in a bowl and let cool. Remove the peel. Chop the garlic. Cut the onion into a small cube. Cut the leeks into strips. Straw carrots. Cut tomatoes into small cubes. Fry the vegetables in a pan, first garlic, onions, carrots, flour, mix. Add tomatoes, pour wine and simmer for 2 minutes, until the wine evaporates. Salt, pepper to taste. Cover and simmer over low heat for 5 minutes with the lid closed. Put the stewed vegetables in a blender bowl and grind the sauce at maximum speed. The sauce is ready.
