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Salsa di pomodoro fresco e basilico

Chef Maurizio Bosotti

Difficulty: medium

Method: 10'

Cooking: 20'

Difficulty: medium

Method: 10'

Cooking: 20'

Chef Maurizio Bosotti

Difficulty: medium

Method: 10'

Cooking: 20'

Difficulty: medium

Method: 10'

Cooking: 20'

Method

  1. 01 / PREPARE THE ONION

    Peel and finely chop the onion
    Wilt the onion on a medium heat in a saucepan with extra virgin olive oil
    Add a peeled clove of garlic too

  2. 02 / PREPARE THE TOMATOES

    Peel the tomatoes
    Cut them into four pieces, remove the seeds and the central part
    Cut them into dices

  3. 03 / PREPARE THE SAUCE

    Remove the garlic clove from the saucepan
    Cook the diced tomatoes with the wilted onion
    Add salt and pepper to taste
    Leave to cook until the tomatoes wilt and disintegrate
    Add the chopped fresh basil

Ingredients for 4 persone

100 g of onions
1 clove of garlic
1 kg ripe tomatoes
1 bunch of basil
Extra virgin olive oil
Salt and pepper

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