• 2 14oz cans of tomato
  • One carrot, peeled and finely diced
  • One small onion, finely diced
  • 1 teaspoon rinsed and minced capers
  • 2 garlic cloves - minced
  • One fat pinch of oregano
  • 12 fresh basil leaves
  • Freshly grated parmesan or pecorino


Use canned chunks of tomato and not bottled or canned tomato sauce / puree. I prefer Santa Rosa brand. If you can't find this then Progresso or any other brand will do. Don't buy the stuff with basil or any other tricks in the c an. Just plain old tinned chunks of tomato. Add about a quarter cup of olive oil to your sauce pan. Add everything but the garlic, heat until all the veggies are soft, add the garlic and two minutes afterwards add the tomato. Don't let the garlic burn. If it does you need to start from scratch. Let come to a boil and cook until in reduces some. Add oregano, stir and keep warm on super low flame. Do not cover.