Pomodoro Fresco

  • 80 gr (2.82 oz) red onion

  • 90 gr (3.17 oz) olive oil

  • 15 big leafs of basil

  • 2 teaspoon of salt

  • 2 teaspoon of sugar

  • 1500 gr (14.95 oz) tomato base (San Marzano Peeled)

  • 300 gr (10.58 oz) water


Cut onion to julienne and divide basil in 2/3 parts and fried everything in a pan with olive oil, 1 teaspoon of sugar and 1 teaspoon of salt. The flame has to be around 270 watts.

Mashed the tomato base with the blender on a medium consistency. When onion is soft, put the tomato base in the pan and rinses the boll (or the can) with a little bit of water. Reduce the flame to 210 watts.

During the cooking, after 15 minutes add 1 teaspoon of sugar. At the end, after around 15 minutes add 1 teaspoon of salt and 300 gr of water.

When the water disappeared, turn off the flame. The portion is between 110 and 120 gr for jar/cup


a pasta for your sauce