Directions
- 1Take the reddest tomatoes you can find and make a cross on the bottom of each one. Boil them for 3-4 minutes or until you see the skin coming off.
- 2Transfer the tomatoes to a bowl with colder water so it’s easier to peel them off. Remove the central harder part.
- 3Finish the process by just hand-crushing the tomatoes in a bowl.
- 4Heat up a generous amount of olive oil in a pan. Add either garlic, onions or shallots, according to taste.
- 5Add the hand-crushed tomatoes to the pan.
- 6Season with salt and basil leaves. Add some now and some at the end.
- 7Give it a stir and let it cook for at least 30 minutes on low heat with the lid on.
- 8After 30 minutes, the sauce is ready.
Ingredients
- 6 red tomatoes
- 1 bottle extra virgin olive oil
- 1 cup onions
- 1 handful basil leaves
- 1 pinch salt
Equipment
knifepotbowlcolanderportable electric stovewooden spoon
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