TOMATO SAUCE

TOMATO SAUCE

this recipe takes 30 minutes; it’s a very basic
version of tomato sauce, but you have to master it in order to
prepare some more complex versions.
There are two types of basic tomato sauce, the soffritto and the
garlic version; normally the soffritto ( how to prepare it...coming soon ) version is the basis of
RAGU’ (tomato sauce made with meat) and the garlic version is
used for sauces made with fish, but this is not a rule, feel free to
try different combinations and find the one who fits your
personal taste.


Ingredients for 4 persons:
500 grams (17 ounces) of tomatoes, 5 spoons Olive Oil, 2
garlic cloves or two spoons of soffritto, 1 small
bunch of basil, salt and pepper

Wash the tomatoes and put them in hot water
for a short while, then take them off and peel
them very accurately. Cut them in slices.
(Option 1) Peel the garlic cloves, put them in a
saucepan with some olive oil, on low heat and
let them brown.
(Option 2) put two spoons of soffritto in the
saucepan and warm it in low heat for a while,
pay attention and don’t let it dry or burn. if
needed add olive oil.
Now, without turning off the heat, add the
slices tomatoes and raise the heat to medium,
let the tomatoes dry a little.
Now add 6-7 basil leaves, rip them into small
pieces with your hands.
Add salt and pepper to suite your palate.
Let it cook for 15 minutes at moderated heat
(cover the saucepan or the sauce will dry too
much).