Unconventional tomato souce

March 14, 2018

Ingredients for 4

6 tomatoes (San Marzano)
4 fresh basil leaves
a bowl of ice or very cold water
Coarse salt

Bring a pot of water to a boil. Remove the petiole from the tomatoes. When the water boils, scald the tomatoes a few seconds (maximum 20), then immerse them in ice (or cold water). 

When they have cooled, remove the peel. Cut the tomatoes in half and each half into 3 parts. Separately heat 3 tablespoons of olive oil and a clove of garlic (without removing the peel, so the taste will be more delicate). 

After a couple of minutes add the tomatoes, cook for about 10 minutes, taking care that it does not burn.

It is an excellent tomato sauce, which can still be vacuum-packed.

To the spaghetti cooked al dente and sautéed with this sauce I added slices of almonds (not toasted) and Sicilian oregano

Recipe: Unconventional tomato souce

Cookeneim is a cooking project from Francesca Luise - Venice, Italy.

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