The most iconic Italian sauce
Whenever we think about Italian cuisine, the tomato is always there, reminding us of the importance it has in our culture.
Believe it or not, but at the very beginning of its discovery, it was taught that our beloved tomato was poisonous! This was mainly because of the chemical reaction between the tomato and the tableware used among the wealthy classes of the population at the time.
Finally, in the 15th century, a chef from Naples put in his cookbook a recipe of the tomato sauce, and since then this fruit became more popular, to the point that now Italians cannot live without.
And yes, tomato is a fruit and not a vegetable! Why? Because a fruit has seed and a vegetable does not. But to be fair we use the tomato more as a vegetable than as a fruit.
Without further due, we are proposing to you our family recipe of Sugo al Pomodorino (tomato sauce). We recommend this one to eat with pasta, or maybe to use it on top of a schnitzel with some cheese and then grill everything for a couple of minutes in the oven. The possibilities are endless!
With this base sauce, you can create all the sauces you want! Be creative and add whichever vegetable you like.
Ready in 20 minutes
Serves 2 people
- 16-20 Cherry tomato
- 1 or 2 crushed, chopped or whole garlic head
- 3 table spoon of Extra Virgin Olive Oil
- Cut the tomato in half, or in smaller pieces if you prefer, and put them aside
- Clean the garlic head, chop it, crush it or leave it like that and set aside
- Place a pan on the stove, warm it up on medium heat and pour the olive oil
- After couple of second put the garlic in the pan and let it be for a minute before throwing in the tomatoes as well
- Put salt and pepper to your taste, mix it all together and let it cook for at least 5 minutes
- Serve it warm
- You can remove the garlic if you do not like it after couple of minutes or when the sauce its ready
- If you prefer a sweetest taste, you can substitute the garlic with chopped red onion
- In case you like both garlic and onion, you can used them together, but remember to put first the onion and then the garlic (which cooks faster)