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Caramelized Tomatoes Sauce for Pasta

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  • Author: Erika Elia
  • Yield: 4 1x


  • 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


  1. Chop the tomatoes in medium pieces (about the half part of a cherry tomato)
  2. Pour extra virgin oil in a no-stick pan (large), to cover the bottom
  3. add the cloves of garlic
  4. cook on medium fire
  5. as oil is starting making bubbles around cloves, pour the chopped tomatoes
  6. immediately add salt
  7. 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)
  8. 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)
  9. cook until almost all of the liquid is absorbed
  10. now cook high fire 3 or 4 minutes until it smells “burnt”: caramelization is starting
  11. stir the tomatoes with a wooden spoon the tomatoes until they’re a bit brown on one side
  12. leave cooking 1 minute more
  13. turn off the fire
  14. add basil leaves (broken by hand)
  15. Season your PASTA directly in this pan with the tomatoes
  • Category: Sauce
  • Cuisine: Italian
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