Ingredients
Scale
- 1 Kg 2 lb Fresh ripe tomatoes (Piccadilly or Cherry)
- 10 leaves basil
- 3 cloves garlic
- to taste salt and pepper
- 5 tbsp extra virgin oil
Instructions
- Chop the tomatoes in medium pieces (about the half part of a cherry tomato)
- Pour extra virgin oil in a no-stick pan (large), to cover the bottom
- add the cloves of garlic
- cook on medium fire
- as oil is starting making bubbles around cloves, pour the chopped tomatoes
- immediately add salt
- while they’re frying (noisily) you can now flip them and “flambè” (skip this step if you don’t have a big kitchen hood, because they’re going to make a big flame)
- spread the tomatoes with a wooden spoon over the pan and let them cook (medium fire) for about 10/15 minutes (it depends on the juice they’ve inside)
- cook until almost all of the liquid is absorbed
- now cook high fire 3 or 4 minutes until it smells “burnt”: caramelization is starting
- stir the tomatoes with a wooden spoon the tomatoes until they’re a bit brown on one side
- leave cooking 1 minute more
- turn off the fire
- add basil leaves (broken by hand)
- Season your PASTA directly in this pan with the tomatoes
- Category: Sauce
- Cuisine: Italian