This recipe is about a very simple tomato sauce that is “precious” exactly because of its simplicity… The inspiration came when I met my italian-origin boyfriend. The fragrances remind me of Sicily, that I miss so much due to Covid.
I use it mainly with pasta but also as a basic tomato sauce in various recipes with vegetables or potatoes. Enjoy!!!
My favorite italian tomato pasta sauce: “The red treasure”
Ingredients
Instructions
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Slice a thin round off the top of each tomato. Cut in half. Grate each half on the largest holes of a grater over a bowl until all that’s left is the flattened tomato skin to be discarded.
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Cover the bottom of a skillet or saucepan with oil. Heat oil over medium heat. Add garlic and peperoncino. Cook garlic, tossing occasionally, until golden (not brown), about 3 minutes.
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Reduce heat to low, add tomato juices, sugar and the stock. Bring to a simmer.
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Cook with lid open, stirring often, until thickened (about 10 minutes). In the meantime, add basil. Remove from heat and enjoy!
Notes
- You can store it in the refrigerator for 1 week.
- In the end, take out the peperoncino, unless you want to take revenge on anyone who tastes it by mistake.
This recipe was a gastronomic adventure for me!Wonderful and amazing!
Thank U