Salsa di Pomodoro
Everyone has their own take on tomato sauce. There are numerous ways to make tomato sauce and endless flavour variations: with onion or with garlic, with pureed onions or chopped onions, thicker or thinner, sweeter (with the addition of sugar or carrots) or sharper. In our family we have strongly-held views on the best way to make a good tomato sauce: with garlic, thick enough to turn bread a strong red colour and not sweet.
Ingredients:
- 2kg of tomatoes
- 4 tablespoons olive oil
- 8 cloves of garlic, sliced
- salt, pepper and basil leaves
Method:
Half fill a medium sized saucepan with water and bring to the boil. Drop in the tomatoes and cook until their skins begin to split. Remove from the heat, rinse the tomatoes under cold water. Peel the tomatoes, cut into pieces and remove as many seeds as possible. Fry the garlic in olive oil until it begins to colour then add the tomatoes, salt, pepper and a few basil leaves. Cook over a high heat for around 10 minutes, stirring occasionally.
