← Back to Search Results Italian
sieved-tomato-sauce-with-basil

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Salsa di Pomodoro al Basilico

In this recipe, plum tomatoes (fresh or canned) are simmered slowly without salt, oil, garlic, or onion, to keep their natural flavor intact. If using fresh tomatoes, they should be very ripe, fleshy, and sweet plum tomatoes. If using canned tomatoes, use imported italian plum tomatoes, which are sweeter and more fleshy than most domestic varieties (Redpack brand is an exception). The skin is left on the tomatoes to impart additional taste and body to the sauce. The carrot is added in place of sugar to compensate for excess acidity in the tomatoes. Extra-virgin olive oil is mixed in after the sauce is cooked so that its raw, fruity flavor comes through clearly. This sauce is enormously versatile on the antipasto table when a tomato sauce is required to add moisture and flavor and a heavier sauce would overwhelm. It is just the right salsa on which to lay cold meatloaf (polpettone) slices, or with which to anoint baked stuffed vegetables. I also like to use it on thin dried pasta such as spaghettini and capellini because its light, sieved texture marries well with such delicate cuts. But it goes well with just about all pasta cuts, as well as with homemade fresh potato gnocchi.

Yield : Makes about 2 cups

Ingredients

  • 2-½ pounds fresh vine-ripened plum tomatoes, cut into quarters, or 1 can (28 ounces) plum tomatoes in purée, cut into quarters
  • 1 small carrot, peeled and quartered
  • ¼ teaspoon salt, or to taste
  • Freshly milled black pepper
  • 2 to 3 tablespoons extra virgin olive oil, or to taste
  • 3 tablespoons finely torn fresh basil

Directions

1. Put the fresh tomatoes or the canned tomatoes in purée and the carrot in a saucepan. Cook, uncovered, over gentle heat, stirring occasionally, until thickened, about 40 minutes. If you see that the tomatoes contain a great deal of water, drain off excess liquid as the tomatoes cook.

2. Strain the tomatoes through a food mill, pressing to get as much of the pulp as you can through the fine holes. (This really must be done in a food mill in order to restrain the skins and seeds while finely pureéing the tomatoes; avoid puréeing in the food processor because it will not restrain the peels and seeds.) If the sauce is too thin (this will depend on the texture and water content of the tomatoes), return it to the saucepan and simmer for up to 20 minutes longer. Season with salt, pepper to taste, olive oil, and basil.

VARIATION: Fresh mint leaves can be substituted for the basil.


© 1993 Julia della Croce
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings, using 2 tablespoons of olive oil, and includes 1/4 teaspoon of added salt.

111kcal (6%)
32mg (3%)
36mg (60%)
123mcg RAE (4%)
670mg
32mg
3g
7g
3g
11g
0mg (0%)
160mg (7%)
1g (5%)
7g (11%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
a-new-way-to-cook A New Way to Cook
by Sally Schneider
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sweet-life The Sweet Life
by Kate Zuckerman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?