Zuppa di Pomodoro

Peel and finely chop the yellow onion. Peel and finely mince the garlic.

In a large pot or Dutch oven, heat 30 grams of the Extra-virgin olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

Pour in the San Marzano tomatoes, crushing them with your hands or a spoon. Add the granulated sugar, fine sea salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, allowing the flavors to meld.