The recipe of the sauce as an independent dish was first mentioned in 1778 in a culinary book. A year later, the great Italian chef Antonio Nebia uses the sauce in pasta and pizza for the first time.

In 1839, the Italian writer and public figure Pellegrino Artuzi published a book in the Neapolitan dialect describing a modern recipe of a tomato sauce, thus making the sauce the star of Neapolitan cuisine.

Tomato sauce consists of just several ingredients available to everyone, though the secret is sun-ripened vegetables and cooking technology.

To prepare the sauce you will need ripe tomatoes, preferably San-Marzano variety, which is characterized by a sweet, less sour taste. In our case perhaps we can choose pink or Kharisgula tomatoes as it will give a dish an approximate flavor.

Pour 1 kg   boiling water over tomatoes and let stand for 1 minute. Transfer to a bowl filled with cold water, peel off the skin, and remove seeds. Cut into large pieces.

Simmer on low heat a saucepan with 50 ml of olive oil and chopped vegetables (1 onion, 1 small carrot, 2 cloves of garlic), cook until onion becomes transparent, add 10-15 pieces of sweet basil leaves, chopped tomatoes, mix with 10 g sugar and 20 g salt. Leave on low heat for 20 minutes.

After some time, check whether the sauce has thickened, stain the ready mass on a fine strainer, use as intended.