Cooking With No-One: Tomato Sauce

So I made my tomato sauce and it worked out really well. Here's how I did it:
Cut up around 2.5kg of tomatoes.

And 2 large sliced onions. (Also what is with the onions and tomatoes in Australian stores. I had the hardest time finding decent ones.)

Mix together in a large bowl, cover and leave overnight.

...The next day
Peel and cut up three large granny smith apples. Crush one head of garlic. Add 1 tsp of ground ginger.

Put tomato/onion mix and apple mix in a large pot. Cook on a low-medium heat for around 2 and half hours, stiring frequently so nothing sticks to the bottom of the pot.

In a bowl, combine 2 cups of sugar with 1 tbsp of salt.

I just realised that photo looks kind of like a face.

Make a basic roux. I used 4tbsp of butter and 4tbsp of plain flour.

Stir over a low heat until it resembles icing.

Add 1 cup of balsamic vinegar. (This whole bit with the roux and vinegar was my departure from the original recipe, which said to use something called 'Ezy Sauce'. I decided to make my own.

Pour in sugar mix, stir until sugar is dissolved.

Add to cooking tomatoes.

Cook over low-medium heat for further 30-40 minutes. The vinegary smell will blend into the tomato smell.
Use hand mixer or food processor to blend until smooth.

Dip bread into sauce to sample taste. Yum.

Let sauce cool, then transfer into storage container. Refrigerate.