ingredients:
- 60 ml of olive oil (120 ml if you use canned tomatoes)
– 8 cloves of garlic
– 1.400 g of fresh ripe tomatoes or 1 kg of peeled tomatoes from a can
- 1 hot pepper (peperoncino)
– 10 leaves of basil
<strong>Preparation: </strong>
Heat the olive oil over medium heat. Add the crushed garlic and cook for about two minutes, he reports N1.
Add tomatoes and cook until the mixture boils, then season with salt and add hot pepper (which you can remove later).
Reduce the heat, mashing the tomatoes with a food processor as they cook, until the sauce has thickened, about 20 minutes. Add the basil about five minutes before the sauce is done.
Taste the sauce and add salt and pepper to taste.
Pleasant!
Bonus video:
