Tomato Sauce is a recipe handed down from generation to generation and is the most discussed recipe in Italian gastronomy due to its origins and preparations. Every region of Italy has its own way of preparing it. The tomatoes came from Central America and took over Europe in the 1500s, and they were initially used as ornamental plants.

Later, in Spain, someone came up with the idea of ​​turning the tomatoes into a sauce. In fact, in Italy, it was introduced by a chef who worked in Naples, who called it “the Spanish sauce” and used it to season meat.

Only in some books in the 1700s or 1800s can we start to see the presence of tomatoes in pasta. And just like that, little by little, pasta with tomato sauce became a typical delicacy in Italy.

Although it seems like an easy recipe to follow, it is not so easy to get the right balance between sweetness and acidity from the tomato itself.

Tomatoes

There are several theories on how to remove the acidity of the tomato, including adding a little sugar or, better, a pinch of bicarbonate (baking soda). The bicarbonate dampens the acidity of the tomato. Some people also put carrots.

However the sweetness is also decided by the freshness of the tomatoes, the fresher they are, the less acidity is tasted.

But if you want the perfect sauce, use these tomatoes: the Pachino tomatoes, the Datterino tomatoes, the Pizzuttello, or the San Marzano tomatoes.

Tomato sauce

You can find excellent cherry tomatoes at your local organic farmers market.

The farmers use organic growing practices to produce nutritious and chemical-free vegetables.

Tomato Sauce

The Original Italian Tomato Sauce Recipe

Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Description

Tomato Sauce is a recipe handed down from generation to generation and is the most discussed recipe in Italian gastronomy due to its origins and preparations.

Ingredients

Instructions

    • Put well-washed tomatoes in a pot (I use terracotta cookware) and cook on a flame that is not too high. When they begin to simmer, lower the flame again. Cook the tomatoes until they release their liquid.
    • Drain the excess water and pass the tomatoes through the passatutto with the disc that has the smaller holes to obtain a dense sauce.
    • Fry the onion in oil and then add the tomato sauce. Be careful, as the hot oil can splash and burn you.
    • The tomato sauce should be cooked at a low and constant temperature. Add a pinch of bicarbonate and salt as required, and cook.
    • Obviously, the cooking time depends on your tastes, but in my opinion, tomato sauce should not be overcooked, especially when it’s made with fresh tomatoes.
    • When you feel it is cooked, turn off the heat and add some fresh basil leaves and a spoonful of extra-virgin olive oil. Mix and season your pasta.
Keywords: Tomato Sauce
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