Tomato Pasta

Select fully ripe tomatoes, cut them in half, and remove the stems.

Dice the onion thinly, squeeze out the juice, and remove the core.

Remove the stem of the garlic and crush it with a knife.

Drizzle plenty of olive oil in a pan and add the crushed garlic to stir-fry lightly.

Add a sprig of rosemary to the pan and stir-fry over medium heat.

Place the tomatoes in the pan with the skin facing up and cook thoroughly over medium heat.

Once the tomato skins peel off, remove them with tongs.

Add the diced onion to the pan.

Add about half the amount of tomato juice to enhance the umami.

Simmer in the pan over medium heat for 20 minutes to completely crush and reduce the tomatoes.

Boil the pasta noodles in a separate pot.

Once the sauce is finished, add the boiled pasta noodles to the pan.

Pick the basil leaves, bunch them up roughly, and add them to the pan.

Add a little pasta water to season and drizzle with a little olive oil.

Mix the sauce and noodles well in the pan to finish.