Salsa di Pomodoro (Tomato Sauce) is a traditional Italian recipe (from Naples) for a classic tomato sauce that's made from with fresh tomatoes. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Tomato Sauce (Salsa di Pomodoro).
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This site has two classic Italian tomato sauce recipes. For the more modern, quick, version made with tinned tomatoes see the Salsa di Pomodoro II recipe. This sauce is also called Salsa di Pomodoro alla Napoletana.
Ingredients:
1kg ripe, fresh, plum tomatoes
120ml olive oil
12 fresh basil leaves, roughly torn
2 garlic cloves, crushed
salt and freshly-ground black pepper, to taste
Method:
Bring a large pan of water to a boil. Wipe the tomatoes clean, turn into the boiling water and blanch for 1 minute. Remove the tomatoes with a slotted spoon then peel them (the skins will split in the boiling water, making them easier to peel).
De-seed the tomatoes then place then cut the flesh into strips and place the flesh and any juice in a bowl. Now heat the olive oil in a large pan, add the garlic and fry for less than a minute before adding the tomato flesh and juice. Season with salt and freshly-ground black pepper then bring to a simmer and cook gently over low heat for about 10 minutes, or until the tomatoes have broken down and have begun to thicken to a sauce.
Add the torn basil leaves and cook for 3 minutes more then serve with your favourite pasta.
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