This construct serves as the quintessential Italian sauce, the one used for a simple plate of pasta.  Fresh tomatoes are nice but the imported Italian pear type from Italy are readily available and are just as good or better most of the time. Remember you just want to lightly coat the pasta with the sauce. This is the basic sauce you always want on hand to use in a variety of different constructs and you can freeze it in smaller portions if you scale up the recipe

 4 ounces olive oil, virgin green, the best

2 tablespoons garlic, minced

2 pounds tomatoes, fresh, peeled, canned plum better

15 leaves fresh basil, or other fresh herb – dried is not a sin

To taste fresh ground pepper

To taste granulated beef or chicken base, and sugar to smooth the acidity

1 ounce butter, unsalted, chilled


  1. Bring a 2 quart saucepan of water to a boil, core the tomatoes and boil for about 1 minute, remove, peel, cut in half and then squeeze the seeds out. Coarsely chop the tomato “concassee” or just open a can of peeled plum tomatoes.
  2. Using the same pan sauté the garlic in the olive oil lightly, add the tomatoes increasing the heat until they begin to bubble then add the herbs, pepper and granulated stock base. Simmer for about 15 minutes do not overcook, thicken with a little tomato paste or thin with meat stock as needed.
  3. Finish the sauce with a little chilled unsalted butter right before serving.
  4. Pour this sauce over your favorite pasta and top with grated imported Parmesan, Grana, or Romano, some chopped Italian, broad leaf, parsley and a drizzle of your very best olive oil.