Salsa di pomodoro

It’s back to basics! Italian food and tomato seem to be joined at the hip, but actually tomato was introduced to Italy, and to Europe in general, after the discovery of  the Americas. Tomato sauce, however, didn’t appear in Italian cookbooks before the late 17th century. This superb tomato sauce goes well with dry and fresh pasta as well as with filled pasta. The secret is to let it simmer on a low heat. And don’t forget to use some sugar – it reduces the acidity.

Salsa di pomodoro


2 tins (à 400 gr) canned tomatoes

2-4 garlic cloves

pinch of sugar

pinch of salt

2 dry chilis (optional)

olive oil

fresh basil leaves, shredded


Salsa di pomodoroPut the tomatoes with their own juice into a pan together with garlic, sugar, salt and chili. Cook over a very low heat for about 30 minutes without stirring. With the help of a wooden spoon, mash the tomatoes and cook further for 15 minutes. Remove the pan from the heat and leave it to cool. Stir in the olive oil and the shredded fresh basil. Serve with your favorite pasta. Leftovers can be served as a topping for bruschetta.


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