sauce - tomato, sauce
t=teaspoon T=tablespoon + - =more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Tomato Sauce
(Sugo al Pomodoro)
Another classic pasta sauce made with fresh plum tomatoes or your own homemade tomato
puree this sauce most likely originated from the Emilia Romagna region of
Italy. Cooks used to the tomato sauces of Napoli, Rome or Sicily will find this
recipe a welcome change. The method I use significantly reduces the acidity of a tomato sauce. See notes below. Multiply this recipe to make a large amount. It freezes well! I
have adapted this recipe to reflect my philosophy on tomato
puree! See variations below for Sugo Aurora and Sugo all' Arrabbiata.
Serves 4 to 6
1 k. ripe plum tomatoes (or see Quicker method below)
1-1/2 t. fresh rosemary needles, minced or 1/2 t. dried
1 bunch of fresh basil
2 stalks of celery, finely chopped
2
small carrots, finely chopped
1 med. onion, finely chopped
2 large garlic cloves, minced
2 T. olive oil
+ - 1/2 t. salt
several twists of
black pepper
Quicker
method: use 800 g. tinned whole tomatoes or equivalent of a good tomato
puree. Shorten cooking time to 20-30 minutes. Cook uncovered.
Prepare the tomatoes and process as in Basic Tomato Puree.
If using tinned whole tomatoes, remove the seeds and drain the juice before
processing.
Use a deep enough pot as all thick sauces need sputter and splash room. Sauté
the onion in the hot olive oil until several minutes. Add the minced garlic and stir frequently for
another
minute or so.
Add the finely chopped carrot and celery and continue to cook until the onion is glassy.
Add the tomato puree, the rosemary and the seasoning. Stir well and allow to gently simmer for 20 to 30 minutes. This will depend on the ripeness and character of the tomato used. Stir occasionally.
The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional) and the fresh basil cut into thin strips.
Variations:
Sugo Aurora - Make this sauce with just the tomatoes or using puree, garlic and oil. At the end of the cooking time, add 100 g. of cream and 1/2 of a bunch of fresh chopped basil leaves or rucula.
Sugo
all 'Arrabbiata - Make this piquant sauce using fresh tomatoes, onion and
garlic as well as about 3-5 chopped dried tomatoes. Crush 1-4 (careful,
they are hot!) dried red chilies and add with 100 g. chopped and toasted panceta.
Cook until the liquid from the tomatoes has evaporated and they separate from
the oil (about 30-35 minutes). Just before serving add about 10-12 fresh
basil leaves torn into 1 cm. pieces and 2 T. of freshly grated pecorino cheese.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 2003 Patricia Conant