Salsa di Pomodoro Base

• 1.5 kg ripe and meaty tomatoes (large or San Marzano)
• 4 tbsp olive oil

Plunge the tomatoes into boiling water for 1 minute to loosen the skins. Remove the skins. Cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh, which you coarsely chop.

Heat the oil in a pan and fry the onion for 5 minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, reduce the heat and simmer for 30-40 minutes. Hal