Neapolitan tomato sauce

1. Fill the big pan with water, boil it. While water boils, wash tomatoes, cut their middle out. Place prepared tomatoes in boiling water, wait 1 minute and take them out of water using skimmer or strainer.

2. When tomatoes will cool down, clear them from skins and seeds, chop and place them in a bowl. When it's done, pre-heat the oil and garlic in another pan or deep frying pan (traditionally terracotta pans are used) until it'll heat up.

3. Add tomatoes to oil and mix. Stir them. Salt and pepper, then stew on low heat for 10 minutes. Add basil leaves and stew for 5 more minutes.
Sauce is ready!
============================================================
Tips:
- Proportion: 62,5 g of sauce (or more - by taste) for 114 g or pasta (portion). You may serve pasta with grated mozarella in the edges.
- Attention: to make the sauce not very oily it's very important for oil to be not very hot before tomatoes will be added.
- Some oldschool neapolitan cooks use lard instead of oil.