|The town of Castelvetrano
Foods and cook recipes from Castelvetrano
Ripe tomato kg. 1, 2 medium onions, a bunch basil, olive oil, salt, sugar.
Lightly squeeze the tomatoes and put them in a pan with the sliced onion, some basil and salt.
Cook over low heat for about an hour.
Pass the tomatoes and put the sauce on the stove, always a slow fire after seasoning with plenty of oil, basil and more salt if necessary.
Reshuffle of continuous does not stick to the bottom.
The sauce is ready when it will become thick and the oil will surface.
Taste it and if the tomato is sour, add a few teaspoons of sugar.