This tomato sauce is the easiest and freshest of my tomato sauces, it has the summer tomato taste uncluttered by the vegetables or even onion. It works well with gnocchi, penne, even spaghetti. I first had it sitting by a pool in Grottaferrata just outside Frascati. The lightness of this sauce was perfect for a summer lunch on a warm day.
For 6 people you will need:
How to make:
Wash the tomatoes in cold water cut them up, cook in a large saucepan with the lid on for 10 to 12 minuets.
Once cooked pass through a moult-legumes or a fine sieve to remove the tomatoes skin and seeds. Return to the pan add add the butter, salt, onion, and sugar and cook for 40 minuets at a low heat.
Check seasoning. then take out the two halfs of onion and throw it away.
You can use Italian tined tomatoes, use 2x400g tins you don’t need to cook them first.
Cirio peeled plum tomatoes are the result of a long tradition and passion for tomatoes.
And well worth paying a bit more for. Grown on sun-drenched Italian vines, only the plumpest, ripest, juiciest tomatoes with just the right colour intensity, texture and depth of flavour are selected. We then pick and can on the same day to give a fresh, distinctive and authentic taste of Italy. You can get these great Tomatoes in any good supermarket or grocers.
Agostino Recca can ($1.65/oz.), though most praised the large size and remarkable tenderness of the fish. "Very firm, meaty like good canned tuna" seemed to be the consensus. Well, that and, "Wow, this is salty!"
Barilla knows this best as it has produced durum-wheat pasta for more than 100 years, taking utmost care of quality, as it always has done, selecting the best wheat available and carrying out all the production processes up to the final check in the most efficient way. You can find Barilla Pasta in all good grocers and supermarkets.