Italian-style tomato sauce
Salsa di Pomodoro
Ingredients:
4 ½ Lbs / 2kg ripe tomatoes
1 bunch basil
1 clove of garlic
Salt & Pepper
Wash tomatoes, then score the bottom with a sharp knife
Dunk the tomatoes, a few at a time, in a pot of boiling water
In 30-45 seconds, the peel will draw away from the flesh of the tomato
remove from the boiling water and let cool, then pull off the peel & remove the core
Roughly chop the tomatoes and add to a heavy-bottom pot or Dutch oven over medium-low heat to simmer the tomatoes
Roast a whole clove of garlic on the oven at 350* for about 10 minutes
Peel and chop the garlic, add to the sauce
You can also add oregano, crushed red pepper, or finely chopped white onion depending on your preference
Salt and pepper the sauce to taste
Add delicate ingredients like finely chop fresh basil at the end
Simmer sauce by half until sauce thickens – about 90 minutes
If you’re not using right away, acidic sauces like tomato can be canned using the water bath method
Sanitize jars, lids, and all equipment before adding the hot tomato sauce
Make sure the rim of the jar is clean before placing on the lid
4 ½ pounds / 2kgs of tomatoes will yield about 32 ounces / 1 liter of sauce
Song: Funiculi funicula
Curtesy of Angelo Petisi & The Mandolin Orchestra di Napoli