Salsa al Pomodoro Fresco
Prep. time: 15
Cook Time: 45
Difficulty: 1 out of 5
2 and half lb of San Marzano's tomatoes
3 tablespoons extra virgin olive oil
Sea salt to taste.
8 basil leaves
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.
This is the base for the tomatoes sauce. Sauté onions or garlic to make the sauce tastier.
Check also Mother Sauce
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