Prepare time: 20 min Cook: 2 hr 30 min Ready in: 2 hr 50 min  

  • 2.6 lbs red tomatoes
  • 3 tbsp. extra virgin oil
  • Salt as needed
  • 8 basil leaves


  • Wash the tomatoes very well and leaving them to dry.
  • Cut each tomato into two halves and remove the green part, also known as the pith.
  • Squeeze the two halves of the tomato in a bowl or in a sink, to get rid of all the seeds.
  • Once you’ve repeated this process with all the tomato halves, put them in a steel pot, and cook the tomatoes on a stove’s hotplate, on low heat, turning them occasionally with a spoon, until dry and disintegrated.
  • Now pass the tomatoes through a food mill. Once all tomatoes have been passed, transfer the resulting sauce in a smaller steel pot while you will again put on the hotplate.
  • Add salt and oil to the sauce, and let it simmer over high heat, until you get the desired thickness.
  • Then turn off the heat and add the whole basil leaves to the sauce or coarsely chopped by hand.


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