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  • 2 kg. medium whole ripe tomatoes

  • 4 tablespoons extra virgin olive oil

  • 2 tablespoon of sugar

  • 1 bay leaf

  • 1 teaspoon of salt


Blanch the tomatoes for a few seconds in boiling water. Cool them in a bowl with cold water and peel them. Chop them and mash them a little with the mixer, but not much. Put a frying pan with the extra virgin olive oil and when it is hot add the tomato, the salt and half the sugar, and put a lid on it that has steam holes (that way the tomato will not jump). Put it over medium heat and stir every 10 minutes with a wooden spoon. When 25 minutes pass and it thickens little by little, remove the lid. Add the rest of the sugar. The tomato will be done in 45 to 50 minutes. Taste and rectify with salt or sugar if necessary and have it frying for a couple more minutes.



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