Preheat the oven to 175° C w/ fan.
Clean & trim the tomatoes. Cut the tomatoes into halves & press out the pits & the mush.
Choose a casserole large enough for the resulting tomato mess.
Peel the garlic & chop roughly.
Clean the fresh thyme & chop roughly.
Crumble the red dried chili; discard the pits.
Add the olive oil, the balsamic vinegar & the sugar as well as the garlic, the thyme & the dried chili to the tomato mess & mix. Add salt to taste.
Let the tomato mess bake in the oven for about 30-40 min.
Let it cool down for about 10-15 min; add the tomato purée & blend it in your electric blender until you get a smooth sauce.
Add salt & pepper as well as sugar - to taste.
Store in your fridge until ready for use.