Marinara Sauce (Salsa di Pomodoro - Tomato Sauce)

No ratings yet

Marinara Sauce (Salsa di Pomodoro - Tomato Sauce)

I was fortunate to be able to attend Mamma Agata's famous Cooking School in Ravella, Italy along the Amalfi Coast. This was one of her recipes exactly as it appears in her famous cookbook. In this recipe, you will learn some of her invaluable secrets she shared during the class and in her very hard to find cookbook.

Cuisine: Italian

Keyword: Marinara Sauce, Tomato Sauce

Calories: 653kcal

Author: Mamma Agata

Ingredients

2 28 oz. cans whole Italian plum tomatoes
10 fresh cherry tomatoes, preferably vine-ripened
5 Tbsp. extra virgin olive oil
3 fresh basil leavels

Instructions

Add the olive oil, garlic, and basil to a large saucepan and then heat the saucepan up to HIGH with these 3 ingredients in it. NOTE: Add these together at the same time and Do NOT heat the oil first.
Gently stir to prevent the garlic from browning or burning, no more than 1 - 2 minutes maximum. Do not get the oil so hot that it smokes. If either of these happens, than throw everything out and start over.
If the canned tomatoes are not pureed, than puree them in a food processor, one can at a time.
When the temperature of the oil begins to rise, add the pureed tomatoes and the whole fresh, vine-ripened cherry tomatoes to the saucepan. You should hear a nice 'sizzling' sound as you pour in the tomatoes. You should also enjoy a wonderful aroma from the fragrant ingredients releasing their oils and combining to make this delicious homemade tomato sauce (pp. 55-56, Mamma Agata's Cookbook).
Cook the sauce, first on a high flame until it begins to boil. Then reduce the heat/flame to a simmer for a total of 30 minutes (including the time it takes to come to a boil).

Nutrition