This simple recipe comes from the classic nineteenth-century Italian cookbook, the Artusi. Although it’s a bit more complicated and time-consuming than opening up a jar of sauce, it’s still pretty simple and quick to make. And it’s definitely worth the effort as it creates a very plain, simple tomato sauce that you can use in a variety of dishes.
Quick Tomato Sauce (From the Artusi)
It doesn't get any more authentic than this. From a classic nineteenth-century Italian cookbook. It's easy to make and worth the effort.
- Tomatoes (About 1 1/2 pounds, preferably Roma or plum tomatoes)
- Salt and pepper (Just a dash, to taste)
- Step 1 Blanch the tomatoes: that means drop them in boiling water for about a minute. This makes it easier to peel them.
- Step 2 Peel, de-seed and chop them.
- Step 3 Drop the tomatoes into a pot with just enough water to keep them from sticking to the bottom.
- Step 4 Simmer the tomatoes until done (About 20 minutes. No more than 30 minutes). Stir occasionally. And add salt and pepper.
- Step 5 Puree the tomatoes in a blender or food processor.