Tomato sauce (3) (Sugo di Pomodoro (3))

Bring to a boil a saucepan of water.

Meanwhile, clean tomatoes, eliminate the petiole and affect the skin by cutting crosswise.

Blanch the tomatoes for 4-5 seconds in boiling water.

Then, remove and dip them in a bowl filled with cold water.

Peel the tomatoes, cut them in half and empty from the seeds and pulp.

Finally, cut into wide strips.

Peel and crush the garlic cloves and place them in a large aluminum pan with olive oil.

Turn on the heat and saute the cloves: when they start to Brown, remove them and pour into casserole the tomatoes to fillets.

Salt slightly, add sugar and, after 2 minutes, speqnere the fire.

Bring the other eboilizione water in another saucepan.

Cut the Basil into strips and add to gravy.

Put the sauce just got in and close them tightly.

Here's the procedure to sterilize the jars.

Wrap the pots with dry cloths, immerse them standing in saucepan with boiling water and let them simmer for 25 minutes.

Then, let the jars cool sterilizing water collection directly in the saucepan.

When they are cool, place the jars in the pantry: this preparation is indicated for seasoning pasta and fish dishes.

It is very useful because it allows you to get a sauce ready to use.