This is the most concentrated of my tomato sauces, which makes it the sauce with the strongest taste. It goes well with all ready made dried pastas
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, Uncover and cook slowly on a low heat for an hour.
Once cooked pass through a moult-legumes or a fine sive to remove the tomatoes skin and seeds
In a saucepan sauté the onion in the olive oil when it just starts to colour add the carrot and celery cook for two minuets then add the pureed tomato, salt and sugar.
Cook on a low heat at a gentle simmer for 20 minuets stirring every 3 or 4 minutes. (don’t let it stick)
You can use Italian tined tomatoes, use 2x400g tins you don’t need to cook them first, but when you add them to the pan with the onion, carrot and celery cook for 30 minuets not 20.
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.