A couple days ago, I had a “date” with Vittorio yet again. This time he showed me how he makes Salsa di Pomodoro also known as Tomato sauce or even Marinara sauce.
There are so many different variations as to how to make the classic tomato sauce, and perhaps it varies from family to family or region to region.
This recipe that I’ll share with you today is perfect if you haven’t got a lot of time on your hands or if you are in somewhat in a hurry.
For this recipe you don’t need to peel the tomatoes and you don’t need some sort of special machine. You do need however, a mini hand held blender which is called “pin” in Italian.
You can use any variety of tomatoes for this recipe, just keep in mind, the more mature the tomato ( very red) the better it is for your sauce. Vittorio explained to me that when using tomatoes to make a sauce, the redder the tomato the less acidic it is. He is so knowledgeable.
I am meeting Bruna, who is Vittorio’s older sister next week sometime to learn her secrets to homemade sauces. She prefers to peel the tomatoes by hand which is an even longer process and I can’t wait to share with all of you the differences..
Salso di Pomodoro
1kg of tomatoes
3 cloves of garlic chopped
2 White onions chopped
1 Whole dried chilli pepper ( broken in half)
1 Leek sliced
Salt and Pepper
Handheld blender ( pin in italian)
Even though this is an easier recipe, you’ll still need about 2-3 hours from start to finish which includes cooking time.
Salsa di Pomodoro is usually made in July and August in Italy. It’s a great Summer sauce to make as the tomatoes are in season.
I have taken step by step photos as I have always found it easier to learn a new recipe while looking at photos.
When it’s cooled down you can put it in jars and put it in the freezer. You’ll have a great Tomato Sauce that you can use year round.