Ingredients for 4 servings: 

• 1LB PGI Gragnano Vermicelli 
• 3,50oz San Marzano tomatoes
• 3,50oz cuore di bue tomatoes
• 3,50oz red datterini tomatoes
• 3,50oz yellow datterini tomatoes
• 3,50oz piennolo tomatoes from Vesuvio
• 3,50oz corbarino tomatoes
• 2 garlic cloves 
• 30 fresh basil leaves
• Salt and evoo to taste

Directions:

Blanch the San Marzano tomatoes in salted water, peel them and pass them with a vegetable mill

On a baking tray with parchment put the red datterini tomatoes cut into two and cook them at 140 degrees for two hours

Separately brown the garlic in evo oil, add the other tomato varieties, the pureed San Marzano and some fresh basil

Remove the garlic, add salt and cook for around.