10 kg ripe tomatoes
4 big onions (I prefer red onions, but white onions are also fine)
4 big carrots
Salt to taste
Fresh Basil (10 leaves)
BLENDING – vegetable mill
First, peel and cut the onions and the carrots.
Then cut the ripe tomatoes into half and put everything on the fire in a big pot, adding salt to taste.
Use a cover until the tomatoes start to cook and produce juice.
Until boiling keep the fire on medium heat when start to boil lower the heat.
Stirring sometimes. After 1 hour or so, keep the cover semi-open so as to start reducing.
When the tomatoes are soft and reduced (after additional 2 hours), turn off the heat and purée the tomatoes with a vegetable mill, using the finest sieve, and collect the sauce in a pot.
Finally, add basil and cook over low heat for 30 minutes, stirring often.
Now check the pomarola: if it is still too watery – it will depend on the tomatoes you chose – you can cook it again always on low heat for 5-10 minutes making sure the bottom part won’t stick.
Now the pomarola is ready… and cook the pasta you like!