Chef Gianluca Deiana Abis: Salsa (Sugo) ai Pomodori Freschi di San Marzano


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

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