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    		•  U RecettAriel
    Toccu de tomate a-o baxaico,
    Salsa di pomodoro al basilico,
    Tomato sauce with basil


    Northern Italian tomato sauces are usually flavoured with Basil, while Southern Italian ones are flavoured with Oregano. There are some exceptions, of course.

  • 2 cans of tomatoes or 12 fresh tomatoes
  • 6 tablespoons extra-virgin olive oil
  • 1 large finely chopped onion
  • 1 finely chopped celery stalk
  • a few basil leaves
  • salt
  • 1 tablespoon sugar
    N.B. If you are using fresh tomatoes you can either remove the skin immediately or at the end. To remove the skin before cooking, plonk the tomatoes into boiling water for a few seconds, remove them and holding them on the tines of a fork peel them. If you wish to cook the peel with the tomato you can either sieve it out at the end or blend it into the sauce with the blender. Many wish to keep the peel for its nutrtional qualities.
    Heat the olive oil in the saucepan and add the onion. Cook on gentle heat so as not to burn the onion. When golden add the celery and the tomato. Season for salt and pepper and add a tablespoon of sugar. Cook on gentle heat for about 30 minutes, giving an occasional stir.It will darken in colour and thicken noticeably. Add a few basil leaves and cook another 5 minutes.
    The sauce is good both left in bits or seived depending on the dish. If you use and electric blender you should allow it to rest for a quarter of and hour to let the air out before using it.
    It deep freezes very well and lasts a few days in the refrigerator.