A Recipe for Salsa di Pomodoro
If there were a national sauce of Italy this would be it. Simple and quick to prepare, it is delicious on its own or as the base of a more complex sauce. If you have the time and the inclination, make a few batches and can them.
§ 2 pounds ripe tomatoes, or one 28-counce can whole peeled tomatoes with their juice
§ 3 tablespoons olive oil
§ ⅓ medium onion, diced
§ 2 garlic cloves, smashed
§ ½ dried peperoncino, broken into small pieces
§ 6 fresh medium basil leaves, torn into small pieces
§ 2 tablespoons chopped fresh oregano
§ ¼ tablespoon sea salt
§ ¼ tablespoon freshly ground pepper
Makes approximately 2 cups.
If you are using fresh tomatoes: Bring 4 quarts of water to a boil in a large stockpot. Cut a small X in the bottom of each tomato. Drop the tomatoes into the boiling water and remove after 15-20 seconds. Let cool slightly, peel, and cut out the core. Cut each tomato in half, and using your thumb, scoop out the seeds. Cut into quarters. Set aside.
If you are using canned tomatoes: Pour the tomatoes with their juice into a large bowl and break the tomatoes into smaller pieces with your hands. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, and peperoncino. Cook until the onion is tender, 3 to 5 minutes. Add the tomatoes, basil, oregano, salt, and pepper. Bring to a boil, reduce the heat to a simmer, and cook, uncovered, 30 minutes. Remove from the heat and transfer to a food mill. Purée over a bowl. Use immediately, or store, refrigerated, in an airtight container.
This post first appeared on Il Fornaio — Authentic Italian Restaurants, please read the originial post: here
