Step 1

First, peel and mince the onion, the carrots, and the garlic. Then dice the celery discarding the leaves.

Step 2

At this point, pour 2 tbsp of extra-virgin olive oil into a saucepan and place over medium heat.

Step 3

Sauté the Soffritto vegetables along with a pinch of salt until soft and translucent, stirring as needed.

Step 4

Now, chop the tomatoes and add to the Soffritto along with a couple of basil leaves.

Step 5

Then, cover the pan and cook 30 minutes stirring every 5 minutes.

Step 6

If necessary, add a few tbsp of water.

Step 7

Finally, add salt to taste, 1 tbsp of olive oil, and 2 more basil leaves.

Step 8

Then, mix with a blender or pass through a vegetable mill.

Step 9

Toss Pomarola with pasta, or rice, or meatballs; otherwise, store in the fridge up to two days, or freeze.