Sugo di pomodoro
I believe that everyone should be making their own tomato sauce. The difference between a freshly made tomato sauce and one purchased in a can is huge. When I have garden tomatoes in August I will simmer pot after pot of this to freeze in individual containers for the upcoming months. But what yields equally good results, if not better, is using canned Italian San Marzano tomatoes. This sauce is enhanced by the addition of sweet organic carrots and celery, making it an excellent topping for pasta; fresh cheese-filled ravioli in particular.
1/12/2011 06:51:58 pm
Well, I was just looking for that kind of recipe, and didn't found it in french. So, thanks for the tip. Greetings from Belgium!
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