Sugo di Pomodoro Semplice or Simple Tomato Sauce
by Walter Bosstick
Story
There are twenty administrative regions in Italy and each has their own definition of a Pomodoro. For instance, a pomodoro made in Sardinia might have fennel and mint added to it, in Liguria an overly generous handful of basil is included, and a Friulian pomodoro would probably contain nutmeg, cinnamon, and paprika. All of these differences makes it difficult for a homecook to sort through. It is easier to understand if you look at Italy as being comprised of three areas where all the regions in that area have similar culinary foundations. Looking at Italy this,way there is a North, a South, and Tuscany dividing the two. The cuisines north of Tuscany are based upon creme, butter, parmigiana, rice, egg pasta, and corn or polenta. The cuisines south of Tuscany are based on tomatoes, red peppers, olive oil, garlic, herbs, commercially made dried pasta, and pecorino cheese. Tuscany is not only the dividing line. It is a zone that has its own distinctive cuisine based on beans, peppery olive oil, unsalted bread, rosemary, meat, and using soffriti as a foundation for its sauces and soups. If you have a good, basic Pomodoro from each of these regions, you have the foundation to make a sauce is represetative of that region. Here is a good Calabrian Pomodoro Semplice or Simple Tomato Sauce that can be used for any meal representating the Southern regions of Italy. Enjoy!
Ingredients
- 56 oz Or 2 28 ounce cans, Whole peeled tomatoes, crushed by hand
- 1/4 cup Olive oil
- 2 piece Garlic cloves, lightly crushed
- 5 tsp Basil leaves, hand torn
- 1 tsp Sea Salt
Steps
- 1. Place garlic in the olive oil in a large sauce pan, then warm over medium heat. Use wooden spoon to.press down on garlic to release its flavor and swirl the pan to infuse the oil.
2. After about 2 minites, when the garlic begins to sizzle and release it fragrance but before it starts to brown, carefully pour in the tomatoes and their juices (the oil will splatter) and stir to mix with the oil.
3. Add the teaspoon of salt, raise the heat to medium high and bring to a simmer.
4. Once the tomatoes start to bubble, reduce the heat to medium low and let them simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes.
5. Remove from heat, stir in the basil and adjust seasoning.
Tip: Notes: To make this sauce quickly, you can reduce the amount of tomatoes to one, 28 ounce can. Keep the amount of all the other ingredients the same but reduce the cooking time to 10-15 minutes. You can use this sauce as a foundation to make other classic Southern Italian sauces. Add a little bit (or a lot more) red pepper flakes to make an Arrabbiata. Roast some eggplant and then combine with this sauce for an alla Norma. You can make a Puttanesca by building a sauce with anchovies, garlic, olives, capers, and red pepper flakes and then adding this sauce.