Basic tomato sauce (for pasta, etc.) – Salsa di pomodoro

There are three versions of tomato sauce, that of western Sicily, that of eastern Sicily and the one of the area of Agrigento.

 

    1. Western Sicily

 

Ingredients

  • 2 1/4 lb. of ripe tomatoes
  • 1 medium onion
  • 1/3 cup extra virgin olive oil
  • fresh basil leaves
  • salt
  • pepper
  • sugar

 

Preparation

Peel, seed and chop the tomatoes, put them in a saucepan and let them stew for about ten minutes. Purèe them and pour in a saucepan with oil and browned onion, add basil, salt, pepper and sugar (if the tomato is sour) and make it thicken on a low flame.

 

    2. Eastern Sicily

 

Ingredients

  • 2 1/4 lb. of ripe tomatoes
  • 2 cloves of garlic
  • 1/3 cup extra virgin olive oil
  • salt
  • pepper
  • basil

 

Preparation

Clean and slight crush the tomatoes, put them in a saucepan and make them stew for ten minutes. Purèe them and pour in a saucepan with browned garlic, add then basil, salt and pepper and cook on a low flame.

 

    3.Area of Agrigento

 

Ingredients

  • 2 1/4 lb. of ripe tomatoes
  • 2 cloves of garlic
  • 1/2 onion
  • fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • salt
  • pepper TT

 

Preparation

Clean and dry the tomatoes, crush them and put in a saucepan together with garlic, onion, basil, and cook for about 15 minutes. Purèe then all and add salt and pepper make the sauce thicken on a low flame.

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