Read an Excerpt
Basic Tomato-Basil Sauce SUGO DI POMODORO
This is a basic and delicious tomato sauce that can be used to top not only spaghetti, but also other shapes of pasta such as penne, rigatoni, or fettuccine. I love to make it in large batches, use what I need, and refrigerate or freeze the leftovers.
3 pounds ripe summer tomatoes
1/2 cup extra virgin olive oil, divided
1 medium onion, diced
1 carrot, peeled and diced
1 celery stick, diced
6 to 8 fresh basil leaves, shredded
Salt, to taste
1. Bring a large pot of water to a boil. Add the tomatoes and simmer until the skin begins to split, about 1 minute. Transfer tomatoes to a bowl of cold water and then remove skins and cut into large pieces. Place in a large bowl and set aside.
2. Heat half of the oil in a large saucepan. Add the tomatoes and their juices, onion, carrot, and celery into the saucepan and bring to a boil. Reduce the heat to low and simmer 25 to 30 minutes, stirring occasionally, until sauce has a nice thick consistency and vegetables are cooked all the way through. Add the basil during the last few minutes of cooking.
3. Put the contents of the saucepan through a food mill and then place back into the saucepan. Season with salt and stir the remaining oil into the sauce. Taste and adjust the seasoning. The sauce can be used immediately or chilled and frozen.
Makes approximately 4 to 5 cups sauce