Pomarola Simple Tomato Sauce

Ingredientes

1 kilo, 2.2 pounds fresh fiorentini tomatoes

4 basil leaves

salt

Instruções

Remove the stems from the tomatoes. Crush with your hands into the pot. Add torn basil leaves and salt to taste. Put on medium heat and cook until the tomatoes fall apart, which, when ripe, can be 15 minutes.

In small batches, puree the tomatoes in the food mill (passatutto) using the disk with the smallest holes.

When you think you have pureed it all, keep going! Most people stop too soon and leave lots of the tomato pulp on the skins.

When you see the skins rolling up, you are done.

Keep pureeing until no more pulp comes from the skins. (look under the food mill and scrape the pulp off and you will see when it is done.)

Place the pureed pulp into a pot and recook until reduced by 1/3. This removes the extra water. Taste to see if you need more salt. Now the sauce is ready to be saved for the coming winter.

Notas

The sauce is traditionally served with a pat of butter and parmigiano cheese.

It is a base sauce. You can build on it. I often start with a olive oil garlic base or chopped onion. Add-in's can be chili flakes or oregano.