tomato sauce recipe 2: italian sauce from tuscan cooking - ricetta sugo di pomodoro

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


Tomato sauce recipe II SAUCE RECIPE


Sugo di pomodoro
(Tomato sauce II)
  • Preparation time: 10 minutes.
  • Cooking time: 20 minutes.
  • 500g ripe tomatoes.
  • 4 tbsp extra-virgin olive oil.
  • 4 cloves of garlic.
  • Fresh basil.
  • Salt.
  • Chili pepper.
Sauces
Peel and chop the tomatoes. Put the oil and whole garlic cloves in a saucepan and cook over a medium heat until the cloves begin to brown. Add the tomatoes and cook for fifteen minutes. Remove the garlic cloves and add a good handful of fresh basil leaves.
 
This souce is perfect with a dash of chili pepper which should be served, either powdered or crushed, at the table with the pasta. If you like to flavour your pasta with cheese, try either a mature pecorino or salty, hard ricotta, both freshly grated at the table.
 
The best time of year to make tomato sauce is in the summer when plump, ripe, juicy tomatoes full of flavour are abundant.
 
Penne are the most suitable form of pasta with this sauce. If, however, you have the time and patience to make your own pasta, then try it with taglierini, rolled out to a thickness of about two millimetres.

 
 
« back
 



Italian Cooking Recipes
Home
The Art of Cookery
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
Cooking Terms
Tuscany Cooking Classes New!
Tuscany Restaurants New!
Useful Links
Suggestions
Sitemap





� Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy