Tomato Sauce Cooking Recipe – Sugo di pomodoro Recipe
A recipe for tomato sauce that is a little more complex. The vegetables give additional flavor to the tomatoes.
Serves 4
- Preparation time: 15 minutes
- Cooking time: 30 minutes
Ingredients
- 2 lb. (1 kg) ripe tomatoes or 2 ½ cups (14 oz./400 g) canned, peeled tomatoes
- 1 onion
- 1 carrot
- 1 stick celery
- 4 tablespoons (60 ml) olive oil
- A few basil leaves
- Salt
Cooking Method
- If you use fresh tomatoes, wash and peel them (with a serrated vegetable peeler or by immersing them in boiling water for a few seconds, then in cold water)(l). Remove the stalk and core (remove the seeds too if you wish).
- Peel the vegetables and chop finely (2, 3) and brown them in a saucepan with the olive oil (4). Add the tomatoes, cut into pieces, and a few chopped basil leaves (5).
- Season with salt and leave to cook for 30 minutes. Press through a sieve or a vegetable mill (6) (or not, if you prefer a more rustic sauce).
- Serve this sauce with a dish of pasta and add plenty of grated Parmesan.
Chef’s note
- If the sauce seems too acidic, add a pinch of baking soda or a tea-spoon of sugar.
Neapolitan Tomato Sauce Cooking Recipe – Sago di pomodoro alia napoletana Recipe
This is one of the world’s best-loved sauces.
The tomatoes are simply enhanced with a chopped onion (for added sweetness) and a Jew basil leaves.
Serves 4
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Ingredients
- 2 lb. (1 kg) ripe tomatoes or 2 ½ cups (14 oz./400 g) canned, peeled tomatoes
- 1 onion
- 1 tablespoon olive oil
- A few basil leaves
- A few parsley leaves
- Salt
Cooking Method
- If you use fresh tomatoes, wash and peel them (with a serrated vegetable peeler or by immersing them in boiling water for a few seconds, then in cold water), and remove the stalk and core (remove the seeds too if you wish) (1).
- Chop the onion (2), and brown it in a saucepan with the olive oil. Add the tomatoes, cut into pieces, and a few chopped basil and parsley leaves (3).
- Season with salt and leave to cook for 30 minutes. Press through a sieve or vegetable mill (4, 5) (or not, if you prefer a more rustic sauce).
- Serve this sauce with a dish of pasta.
