Preparation
The tomatoes are boiled until the shell is peeled off, unskinned and the eye or center removed. In a bowl, place the tomatoes and cut them into strips in a bowl to take advantage of the juice. Add salt and pepper; in a cauldron, brown the garlic until golden brown and then add the onion cut in julienne strips, continue cooking until the onion is well browned. Then add the tomatoes, the wine, the consommé, the basil cut and the rest of salt and pepper added according to the taste; cover and cook the sauce over a low heat grill.
