This simple recipe is one of the easiest and most delicious ways to use your Sweet Summer Plum Tomatoes with Fresh Basil. Italians call it (and will always order it as their first dish) filetto di pomodoro.

It was over a year ago we had Bobby Deen over at Nonna's house for a quick lesson on how to make an authentic fresh tomato sauce. The aromas coming from Nonna's kitchen that day was pure Summer! Fresh picked plum tomatoes, basil and oregano all picked right outside from Nonna's very own organic garden. So, while you're cooking up your very own jar of Sweet Summer Plum Tomatoes with Fresh Basil, pour yourself a glass of wine, click play and enjoy the show! 

City Saucery's own Nonna Carolina shows Bobby Deen how to make an authentic, fresh tomato sauce. Not my Mama's Meals episode 'Getting Saucy!'. Originally aired Sep. 2013 on the Cooking Channel.

Filetto di Pomodoro with Sweet Summer Red Plum Tomatoes & Fresh basil

Serves 4-8


1 qt. Sweet Summer Red Plum Tomatoes & Basil
1 small red onion (minced)
3 cloves garlic (minced)
2 tbsp extra virgin olive oil
1/2 cup warm water
1 tsp fresh oregano
Sea salt (to taste)
1 lb of fusilli pasta (or your personal favorite)
Pecorino cheese 


In a heavy 4 qt. pot, heat the EVOO and saute the red onion until well caramelized (about 7 minutes). Add garlic and saute for another 2 to 3 minutes. Add the whole jar of Sweet Summer Red Plum Tomatoes & Basil and mix well. Crush the tomatoes with a potato masher or wooden spoon. Add 1/2 cup warm water, the oregano and 
sea salt. Cover and simmer for 30 minutes. 

Meanwhile, bring to boil a large pot of well salted water. Add your pasta and cook according to the instructions on the package. Ideally, until al dente! Drain pasta and add to the pot of sauce and mix well over a low flame.  Top with freshly grated cheese and serve. Buon appetito!