Thank you for making me clear the ingredients’ and night-resting’s functions. I did think it might be a way of doing it (I know there’s no ONE way), but, I don’t know why, I just assumed it was the original recipe... my bad. Didn’t mean to sound cranky.

With all due respect to the chef, is this a reliable recipe for someone trying to learn online? I admit I don’t know a lot when it comes to cooking, generally speaking, but here in Italy, in this specific case, be it tomato sauce or fresh cherry tomatoes, we only add garlic (no onions); and the herb should be basil,…