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Boil a pot of water to peel the tomatoes. Score the tomato skin in an x mark where the core is. Core the tomato as well. Drop 3-4 tomatoes at a time into the boiling water and boil for 10-40 seconds until the skin begins to peel where you made the x. Remove and shock in ice water. Do this with all of the tomatoes.
Peel the skin off of the tomatoes and then roughly dice, keeping the seeds and juice. Set aside.
In a medium size pot over medium heat, add the olive oil. Once warm, add the onions and saute until translucent, salting as you go. This typically takes 3-5 minutes. Once the onions are cooked, sprinkle in the flour and coat the onions in it. Cook for 3 more minutes, stirring frequently.
Stir in the remainder of the ingredients. Season with salt all over and bring up to a low simmer. Cover the pan with a lid and cook for 10 minutes so the tomatoes release their juices.
Uncover the the pot and simmer for another 20-30 minutes until desired thickness is reached. Make sure to frequently stir so the bottom of the pan doesn’t scorch. Once desired thickness is reached, turn of the heat.
Remove the sachet and adjust the seasoning accordingly. Serve and enjoy!