It did not take long for the trend to catch on, and the next 30 years served up an abundance of variety, including soups, purées, and sauces for meats, veal, chicken and, of course, pasta.
2 tbsps of Extra Virgin, cold pressed olive oil or Virgin olive oil.
2 cloves garlic, peeled
1 slice of onion
3 basil leaves
Pinch of fine salt to taste
Filet the tomatoes cutting them into thin wedges and eliminating the seeds.
Place 2 tbsps of olive oil in large saucepan. Add garlic cloves, slice of onion, lightly saute- careful not to burn the onion or garlic. Garlic and onion should start to be a light golden color in 1-2 minutes. Then add tomato wedges. Let tomatoes and their liquid simmer down until not’ liquidy‘- approximately 15-30 minutes. Once cooked to a good consistency add basil. Take off burner. Sauce is ready to have pasta added to it.