Mince the shallots and pass the clove to the garlic presses.
Drop the shallots with garlic in 1 table spoon of olive oil.
Add tomatoes (I prefer to use whole tomatoes and crush them by hand, it gives a more interesting texture… less tomato coulis).
Add oregano, salt, pepper and sugar and mix. (Salt to taste, pepper: approx. 8-9 mill turn)
Add the 2 table spoon of olive oil remaining and bring to simmer gently (do not boil, do not stir), adjust the heat to mild (1-1 1/2) and simmer for 1h30, important: without stirring… Even if you die to do it whit your wooden spoon in hand, you mustn’t stir. The tomato will simmer slowly under the olive oil cover.
After 10 minutes, it will start to smell good in the house… As in Little Italy on a summer evening ;)
5 min before the end of cooking, add the 6 basil leaves and finally… Stir.
It’s ready! This sauce is worth spending a night in the fridge.
10 Italian tomatoes Roma cut in 4. Simmer the tomatoes at low heat for 1/2 hours. Passed to the vegetable mill (large caliber) to remove the peels. Follow the recipe.
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