My favorite italian tomato pasta sauce: “The red treasure”
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!!!
- 4 cloves garlic (finely chopped)
- 1 peperoncino (dried italian hot chili pepper)
- 2 tomatoes (if possible San Marzano pomodori)
- 200 grams concentrated tomato juice
- 1 beef stock (or vegetable stock)
- basil (4 to 5 sprigs, preferably fresh, chopped)
- 5 tablespoons olive oil
- 1 pinch sugar
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.
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.
Reduce heat to low, add tomato juices, sugar and the stock. Bring to a simmer.
Cook with lid open, stirring often, until thickened (about 10 minutes). In the meantime, add basil. Remove from heat and enjoy!
- 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.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.