Salsa di pomodoro
1 white onion, chopped
4 garlic cloves, chopped
12 vine-ripe red tomatoes
fresh basil, to taste
4 tbsp (60 ml) extra-virgin olive oil
coarse sea salt, to taste
In a skillet over high heat, sauté onion and garlic in olive oil for 2-3 minutes. Add tomatoes and salt, reduce heat, and cook for 15 minutes. Pass sauce through a food mill until smooth. Place sauce in pot and cook for 5 more minutes. Top with fresh basil.
Having a perfect tomato sauce recipe is crucial to Italian cooking. It is one of the primary building blocks to numerous other sauces. Using vine-ripe tomatoes makes this sauce bright and sweet. Orange tomatoes are another option as they are minimally acidic. Be sure to add the basil at the last minute, otherwise it will blacken.
Submit your family Recipes to Panoram Italia. The best ones might even get published in our Magazine: email@example.com
RELATED ARTICLES & WINE PAIRING
According to the Genoese Pesto Consortium, Pesto sauce is the second most purchased sauce worldwide. Genoese Pesto or ‘Pesto “alla” Genovese,’ is a cold sauce that should never be warmed upheated up. Adding some pasta cooking water to the sauce will make it creamy (because of the starch in the water), and easier to blend with pasta.
Secondo il Consorzio del Pesto Genovese, il pesto è la seconda salsa più venduta al mondo. È una salsa “a freddo” che non va assolutamente riscaldata. Aggiungendo solamente un po’ d’acqua di cottura della pasta, infatti, si conferisce cremosità al pesto (grazie all’amido presente nell’acqua) e lo si rende più facile da amalgamare con la stessa pasta.
No cantina is complete without a beautiful necklace of Italian sausage and soppressata dangling from the ceiling. While you may need a more experienced pair of hands to stuff the casings correctly, making these Italian staples is a rather straightforward process.