Salsa al Pomodoro Fresco
Prep. time: 15
Cook Time: 45
Difficulty: 1 out of 5
Serve: 4/6
Ingredients:
2 and half lb of San Marzano's tomatoes
3 tablespoons extra virgin olive oil
Sea salt to taste.
8 basil leaves
Preparation:
Wash the tomatoes very well, then dry them. Cut in half each tomato, remove the seeds and the part that was attach to the stem. Now place the tomatoes in a sauce pan at low heat turning them occasionally, until they are wilted.
Now pass the tomatoes in to a puree (with a , pour the mixture into a smaller pot and put back with the olive oil and the salt over high heat until the desired density. Once the sauce is ready add the basil.
Wine pairing:
Barbera
Massetto Ornellaia
Barolo
Chef Tips:
This is the base for the tomatoes sauce. Sauté onions or garlic to make the sauce tastier.
Check also Mother Sauce
Chefs Corner:
Although the definition of what is actually a tomato sauce appears uncertain, in the sense of "sauce mainly with tomatoes", the first reliable sources of such preparation lead to Neapolitan cuisine. Was first il Latini illustrating a recipe, however in this case it should properly speak of a salad of cooked tomatoes rather than a real sauce. The first work that he proposed in a systematic manner using a chopped peeled tomatoes sauce, is traced back to a cookbook published in Naples in 1773, When Vincenzo Corrado, in his most famous work proposed thirteen recipes for tomato sauces, obvious symptom of a widespread custom in southern Italian.
Check more recipes from: Chef Gianluca Deiana Abis
#ChefGianlucaDeianaAbis #MasterChef #SalsaalPomodoroFresco #PomodoriFreschidiSanMarzano #camonetomatoes
Sponsorfed by