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 manjooran(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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