Grappolo pizza tools
Grappolo ingredient chives
Grappolo ingredient basil leaves
Grappolo ingredients tomato sauce and garlic
Grappolo ingredient parmesan cheese
Grappolo ingredient zucchini flowers
Grappolo ingredient tomatoes oil garlic basil
Grappolo pizza dough

Salsa al Pomodoro

¼ cup olive oil
¾ cup sliced white onion
2 cloves garlic, diced
½ cup white wine
2 (28-ounce) cans Italian peeled tomatoes
3 fresh basil leaves
Salt and pepper to taste

In a heavy saucepan on a medium heat, pan on medium-high heat, add olive oil, onion and garlic. Cook until onion turns a light golden yellow, about 3 minutes. Add the tomatoes and bring to boil. Lower heat and simmer for 20 to 25 minutes. Add basil leaves and work out the chunks of tomatoes with a fork or a whisk. Add salt and pepper to taste and serve over your favorite pasta.

For Sugo all'Arrabbiata, a spicy tomato sauce variation, replace onion with 1 teaspoon crushed red pepper and cook in olive oil with 4 cloves crushed garlic (instead of 2 diced) for about 3 minutes. Add 6 basil leaves (instead of 3).