1Kg. mature tomatoes
Extra virgin olive oil
Wash and cut the tomatoes into chunks: transfer into a saucepan and half an onion and let it simmer gently for half an hour.
Pass it with a strainer. Then fry the remaining onion in a pan with a drizzle of extra virgin olive oil as soon as it goldens, pour the puree with a bit of basil, a pinch of salt and a sprinkle of pepper. Then let it thicken and put it to a low heat.