Clean 1 kg of tomatoes and cut them into quarters. Then blend them until you have a liquid sauce. Strain the sauce through a stieve.
Then add 200 g of stale bread, add garlic (one small clove is best), add 150 ml of extra virgin olive oil and 10 g of salt.
Blend everything until it is as fine as possible.
You can add more salt if it's necessary. Vinegar is optional.