Salsa di pomodori is Italian for “tomato sauce”. I've kept the Italian
term because it's so different from what English-speaking people understand when they think
of tomato sauce. It's one of the foundations of Italian cookery. This recipe comes from the
German translation of Time-Life's “Die Küche in Italien”, originally published in
1968. I've modified for modern units of measurement.
This sauce is very similar to salsa pizzaiola, the
traditional sauce for pizzas. It's quite possible to use this as a basis for salsa pizzaiola.
Ingredients
| quantity |
|
ingredient |
|
step |
| 40 ml |
|
Olive oil |
|
1 |
| 100 g |
|
Onion |
|
1 |
|
|
| 400 g |
|
Tinned tomatoes |
|
2 |
| 60 ml |
|
Tomato concentrate paste |
|
2 |
| 5 g |
|
Basil |
|
2 |
| 10 g |
|
Sugar |
|
2 |
| 5 g |
|
Salt |
|
2 |
|
|
Black pepper |
|
2 |
Preparation
Procedure
Start at least 60 minutes before using in another recipe.
-
Finely chop onion and fry in the olive oil until glassy but not browned.
-
Put all ingredients, including onions, into a blender and chop finely. Simmer for 40 minutes.
