Go Back

Caramelized Tomatoes Sauce for Pasta

Erika Elia
Course Sauce
Cuisine Italian
Servings 4


  • 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


  • 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