SOURCE: Pedroni Vinegar Farm
6-7 peeled tomatoes
4 spoonfuls of olive oil
2 leaves of sage (or if you prefer a laurel leaf)
A good spoonful of "Aceto Balsamico di Modena "Giovane"
Pour some oil into a small pan and add the peeled tomatoes after draining and mashing them with a fork. Add the sage (or laurel) leaves and salt. Let cook for at least 10-15 minutes. Later, after taking the pan off the fire, remove the sage (or laurel) leaves and, at this point only, add the Balsamic vinegar from Modena and stir. This sauce is excellent when served with spaghetti, butter and grated Parmesan cheese.
This recipe comes from the Pedroni website