Tomato purée represents an essential element of Italian cuisine, a condiment that lends itself to endless preparations and best expresses the freshness and sweetness of ripe tomatoes. This dish, simple yet rich in flavor, is obtained through a cooking technique that enhances the organoleptic properties of the tomatoes, making them creamy and aromatic. During cooking, the combination of tomatoes, onion, and basil releases an enveloping aroma, typical of our grandmothers' kitchens, who know how to transform simple ingredients into a sauce with extraordinary taste. The purée is an excellent base for sauces, soups, and stews, but it can also be used to flavor dishes like pizza or pasta with tomato, making every meal a special moment. Although not associated with a specific region, tomato purée is a symbol of Italian culinary tradition, with variations found in every corner of the country. For example, in some areas, carrots or celery are added for a more complex flavor, while other versions may include spices like oregano or chili pepper. This preparation is perfect for winter when fresh tomatoes are in season, allowing us to preserve the taste of summer even in the colder months. Preparing tomato purée is a ritual that brings the family together in the kitchen, a moment of sharing that anticipates Sunday lunch, when the smell of tomato fills the air, inviting everyone to sit at the table. With a good crunchy bread and a drizzle of extra virgin olive oil, tomato purée becomes a taste experience that celebrates the simplicity and richness of our gastronomic tradition.

We wash the tomatoes well and cut them in half. We place them in a pot along with the onion cut into large wedges and the basil leaves. We turn on the heat and let it boil for half an hour, stirring often so that the tomatoes do not stick to the bottom. After half an hour, we take a food mill and pass everything through it well. We pour the resulting purée back into the pot and let it boil for another 5 minutes. We bottle it while still hot in sterilized glass bottles, sealing them immediately, and then we place them in a corner of our kitchen covered with heavy towels or cloths to let them cool very slowly.