Salsa di pomodoro

Salsa di pomodoro

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

The Mediterranean countries have an abundance of tomato varieties, and as they are left to ripen in the sun, they taste fabulous. This is a family recipe from Tuscany for a tomato sauce with lots of sunny flavour.

Ingredients

Quantity Ingredient
2 shallots
4 garlic cloves
2-3 tablespoons olive oil
1kg sun-ripened tomatoes
plenty fresh basil leaves
1 small sprig fresh rosemary
100ml dry white wine
sea salt flakes
A pinch caster sugar
freshly ground black pepper

Method

  1. Peel and chop the shallots. Peel and thinly slice the garlic cloves. Heat the olive oil in a saucepan and carefully sauté the shallots and garlic in the oil without colouring.
  2. Cut the tomatoes into chunks. We don’t peel them; we just halve them, remove the stems and cut them into large pieces.
  3. Add the tomatoes to the shallots and slowly raise the heat until the sauce starts to bubble, stirring constantly. Add lots of finely chopped basil but just a touch of rosemary. Pour in the white wine and season with sea salt, a pinch of sugar and black pepper.
  4. Bring the sauce to the boil, cover and simmer for 15 minutes. Remove the lid, then simmer for another 5-10 minutes to thicken the sauce, stirring occasionally. Season to taste and finish off by adding a little more chopped basil.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again