Sauce with fresh tomatoes is a perfect summer condiment when tomatoes are the undisputed stars of the garden, or, for those who do not own a garden, they can be bought at a bargain price at the supermarket without having to take out a mortgage!
To make the sauce with fresh tomatoes, I used Perini tomatoes, which contain a lot of pulp and much less water and seeds compared to their beef heart or salad cousins. However, if you can’t find Perini tomatoes, any other tomatoes you find, including cherry and datterini, will do just fine.
To prepare the tomato sauce, you need to wash and clean the tomatoes well, then let them cook until they are nice and soft, and then pass them through a food mill to obtain a smooth and homogeneous puree.
Season the pasta you prefer, although I obviously recommend excellent homemade fresh pasta, such as tagliatelle or potato gnocchi.
You might also be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 17.6 oz Perini tomatoes
- 1 clove garlic
- extra virgin olive oil
- salt
- basil
Tools
- 1 Food Mill
Steps
Wash the fresh tomatoes under running water, removing any impurities, then dry them and cut them into small cubes, eliminating the stem.
Gather all the tomato cubes in a large pot.
Cook the tomatoes on high heat for a few minutes, stirring occasionally, then add the salt. This will help release the water from the tomatoes.
When the tomatoes are well cooked, heat a drizzle of oil in a second saucepan. Add a peeled and crushed garlic clove and let it flavor on high heat. Then pour the tomato mixture into the food mill or a fine mesh strainer and pass it to obtain a smooth and homogeneous puree.
Pass all the mixture until you have all your sauce with fresh tomatoes. Season with fresh basil leaves and let it cook for about 20 minutes so that all the excess water evaporates, leaving only a well-concentrated tomato sauce.
STORAGE
Store the sauce with fresh tomatoes in the fridge, sealed in an airtight food container, for up to 3 days.
If you wish, you can vacuum seal the tomato sauce. You just need to transfer it into sterilized glass jars, and once filled and tightly closed, boil them in water for half an hour to create the vacuum. This way, you can store the tomato sauce for up to 6 months in the pantry.
