Ingredients for 3 litres of this Italian tomato sauce:

1 (3 l.) can Italian peeled tomatoes in tomato juice,
100 ml. olive oil,
1 small bunch fresh basil,
1 chopped onion,
1 tbsp. minced garlic,
1/2 tsp. sugar,
1 tbsp. salt,
3 bay leaves,
2 tbsp. unsalted butter,
1 lb. dry penne pasta (enough for 4 dinner-size portions).

Recipe: Heat the olive oil in a pot and add the onion and garlic. Stir regularly for about 3-4 minutes. Liquefy the tomatoes with a blender and add them in the pot. Add the salt and bay leaves. Cook over low temperature for 45 min. (or until the desired thickness is achieved), stirring regularly. Add the sugar, chopped basil and butter 10 min. before the sauce is ready. Boil the penne, strain and toss with some of the pomodoro sauce. The remaining sauce can be kept for 7-8 days in refrigerator or to be frozen. Serve with freshly grated or shaved Parmesan cheese on top. Garnish the Penne Pom

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