Print this page!EMANUELE’S KITCHEN
Passato di Pomodoro
Sieved Fresh Tomato Sauce
Preparation
The success of this basic sauce depends on the top quality of the tomatoes. Put the tomatoes in a large pot with some salt, cover and cook over low heat until soft, stirring occasionally.
Put the cooked tomatoes through a food mill. This passato, which will keep in the refrigerator for several days, serves as the basis for simple, delicious pasta sauces. Here’s one.
Sauté a garlic clove in a generous quantity of extra virgin olive oil. Discard the garlic clove, then add your passato and cook over a medium-high flame for 10 minutes. Throw in some fresh basil and toss with your pasta cooked al dente. Serve with grated parmigiano or unadorned in all its glorious simplicity.
Drink a sturdy red wine from Campania and you will soon be singing Neapolitan love songs along the Amalfi Coast. Buon appetito!