Preparation time: 4 hours 


  • 2.5 kg tomatoes 

Cut the tomatoes, put them into a pot and cook them over a medium heat for 2 hours. Strain the cooked tomatoes through a sieve and add: 

  • a bunch of basil 
  • ¼ cup red wine 
  • salt and pepper to taste 
  • 2 tablespoons olive oil 

Cook for another 30 minutes to let the wine simmer and everything is mixed up well. Pour the paste into clean jars, put lid on tightly and let them cool.