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Pomodoro sauce, the classic Italian tomato sauce does not contain onions. It is both rich and delicate in taste and is simple to prepare. The main idea of Italian cooking is using only fresh products. Some places prefer slightly thicker sauces and therefore add tomato paste to thicken the sauce.
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Ingredients
- 7-8 Red and Ripe Tomatoes
- 2 Cloves of Garlic Sliced Thin Garlic
- 4 Fresh Basil Leaves
- 3.5 Ounces Optional Tomato Puree
- TeaSpoon Sugar
- As Needed Salt
- As Needed Ground Black Pepper
- Olive Oil
- Half Glass Water
Instructions
- Place the tomatoes in boiling water for about 5 minutes and peel the skin.
- Cut each tomato across (ie not from top down – but from the middle).
- With a spoon, dispose of any seeds.
- With a knife, cut the tomatoes into cubes (approx 1*1cm). The intention here is not to cut the tomatoes for a salad, but to a size that you can really bite into.
- Heat the olive oil in a deep skillet or saucepan.
- When the oil is hot, carefully add the tomatoes and fry them for approximately 3 minutes, until most of the liquids have come out.
- When the sauce begins to become more liquidy, add the sliced garlic and stir.
- For those who like thick sauce, now is the time to add the tomato paste mix.
- Add the salt, sugar and pepper and the water.
- Stir and cook for 7 minutes over medium to low heat (light bubbling, but no more).
- While the sauce is cooking, take the basil leaves and cut them along the tracks to a length of half a cm each. Do not chop, basil has a very strong and domineering taste.
- After 7 minutes of cooking, add the basil and cook for another 5 minutes on low heat.
- There you go, ready to serve!*recommended to use spaghettini type pasta.
