Salsa di pomodoro is a simple tomato sauce that is typically used as a base for other Italian dishes. It is made with tomatoes, garlic, olive oil, and basil.
Heat the olive oil over low heat in a heavy, non-reactive saucepan and addthe chopped garlic and a grind or two (no more) of black pepper.
Take carethat the garlic doesn't brown.
After a minute (no more) add the tomatoesand stir with a wooden spoon.
Break up the pulp evenly.
Add the salt,stir, and let the sauce stew for about6 - 7 minutes over a gentle heat.
You don't want to reduce the sauce at all.
Wipe, but do not wash, the basilleaves.
That may cause discoloration.
Add them whole to the sauce and cookgently until the tomatoes are soft and the basil has released its flavor.
Do not overcook.
Remove from the heat, allow to cool and remove basilleaves.
They should be dark and wilted.
If you follow these directionsexactly, and use only the finest ingredients, you will be very pleased withthis sauce.
You may find tomatoes label San Marzano Style or San MarzanoType.
Ignore anything but Genuine San Marzano Tomatoes.
Don't waste yourmoney on imitations.
If you can't find Genuine San Marzano Tomatoes, buyProgresso and save your money.
And don't waste your money on out of seasonfresh tomatoes from your local supermarket.
They're nothing but insipidimpostors! If you've never tried Extra Virgin Olive Oil from Italy you'reinfor a treat.
Spend as much as you can afford, and don't substituteGreek, Spanish, Portuguese or French oils.
They're fine, and they havetheir place, but not in this recipe.
And be careful, there are some oilswith Italian names that are labeled Extra Virgin, but if you read the fineprint you may discover that the oil is from someplace else and has onlybeen packed, or shipped, by a company with an Italian name.
For garlic,look for large, rounded and well developed cloves on a smooth, unblemishedhead.
Purple colored outside skins are often the most flavorful, but themore common white garlic will do.
Ingredients
Directions
Heat the olive oil over low heat in a heavy, non-reactive saucepan and addthe chopped garlic and a grind or two (no more) of black pepper.
Take carethat the garlic doesn't brown.
After a minute (no more) add the tomatoesand stir with a wooden spoon.
Break up the pulp evenly.
Add the salt,stir, and let the sauce stew for about6 - 7 minutes over a gentle heat.
You don't want to reduce the sauce at all.
Wipe, but do not wash, the basilleaves.
That may cause discoloration.
Add them whole to the sauce and cookgently until the tomatoes are soft and the basil has released its flavor.
Do not overcook.
Remove from the heat, allow to cool and remove basilleaves.
They should be dark and wilted.
If you follow these directionsexactly, and use only the finest ingredients, you will be very pleased withthis sauce.
You may find tomatoes label San Marzano Style or San MarzanoType.
Ignore anything but Genuine San Marzano Tomatoes.
Don't waste yourmoney on imitations.
If you can't find Genuine San Marzano Tomatoes, buyProgresso and save your money.
And don't waste your money on out of seasonfresh tomatoes from your local supermarket.
They're nothing but insipidimpostors! If you've never tried Extra Virgin Olive Oil from Italy you'reinfor a treat.
Spend as much as you can afford, and don't substituteGreek, Spanish, Portuguese or French oils.
They're fine, and they havetheir place, but not in this recipe.
And be careful, there are some oilswith Italian names that are labeled Extra Virgin, but if you read the fineprint you may discover that the oil is from someplace else and has onlybeen packed, or shipped, by a company with an Italian name.
For garlic,look for large, rounded and well developed cloves on a smooth, unblemishedhead.
Purple colored outside skins are often the most flavorful, but themore common white garlic will do.
