Make Your Own Tomato Sugo

Remove the skin from the onion and garlic, dice the onion and finely slice the garlic.

Sauté both in olive oil in a saucepan over medium heat, stirring. If desired, add a chopped dried peperoncino, season with a little fleur de sel and sugar and caramelize lightly.

Rinse the basil and shake dry.

Remove the stalk from the fresh tomatoes and add them to the saucepan with the canned tomatoes and their juice.

Add the basil and simmer the tomatoes uncovered for 1/2 to 1 hour over low heat, stirring occasionally. Remove the basil.

Pass the cooked tomatoes through a whisk (medium perforated disk) to remove the seeds (do not grind with a hand blender, the seeds taste bitter).

Bring the sauce to the boil repeatedly, season with fleur de sel, pepper and, if necessary, sugar.

Mix the tomato sugo with freshly cooked pasta and serve.

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