PREPARATION

• Put some oil in a pan and sauté chopped onion until translucent, add garlic cloves, basil, rosemary and chopped sage.

 

• When the garlic is a pale gold (DO NOT BURN) remove it and discard. Add the chopped peeled tomatoes, seeds removed. Let cook for two or three minutes on low heat, then on moderate heat continue to simmer for fifteen minutes, stirring occasionally with a wooden spoon.

 

• Add salt, and hot pepper in powder to taste, stir and remove from heat.