Recipe serves 4


  • 1 onion chopped
  •  2 garlic cloves thinly sliced
  •  2 tbsp olive oil
  •  2 tbsp butter
  •  1 teaspoon Ginger
  •  2 can whole tomatoes(800g)
  •  whole tomatoes
  •  1 teaspoon sugar
  •  2 tbsp white wine
  •  2 bay leafs
  •  fresh basil
  •  fresh oregano (or thyme)
  •  Salt and pepper to taste


In a large saucepan, heat olive oil. Add onions, 1 tablespoon salt, and pepper; cook, stirring often, until onions are soft, about 8 minutes. Add garlic and cook until softened but not browned, 1-2 minutes. Add ginger and fresh herbs(manjeron or thyme).
Add wine stir until it evaporates. Add tomatoes with juices and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, about 30 min. Add sugar, butter and let it melt. Season with salt and pepper to taste and add fresh basil.
Serve over al dente pasta.

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