There are countless variations of sugo di pomodoro in Italian cuisine and making a good tomato sauce can seem challenging, but if you follow these easy steps you’ll be able to make a great fool-proof salsa for your pasta or grains anytime.
- keep it simple
- pick the right ingredients: there are only few ingredients in the sauce so make it sure that (at least) tomatoes and XV Olive Oil are high-quality.
- do not overcook
photos coco zordan
I’m all for convenience when it actually makes life simpler, but it’s always been a mystery to me why people buy those jars of wretched “spaghetti sauce” that line our supermarket shelves when you can make real tomato sauce with only a tiny bit more time and effort.
I suspect that many people are simply confused. They automatically think of that “Sunday sauce—ragù—that takes elaborate preparation and hours of simmering on the stove. But an everyday tomato sauce—sugo di pomodoro—can be ready in as little as 15 minutes, less time than it will probably take to bring a pot of water to the boil and cook your pasta. And, for the simplest variations, all you need are some tomatoes, either canned or fresh, olive oil and onion or clove of garlic.(<www.memoriediangelina.com>)
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