(Salsa di Pomodoro)
Makes approximately 850 ml/1¾ pints
1.75 kg/4 lb fresh very ripe tomatoes
Wash the tomatoes and remove the stems, which if cooked would make the sauce bitter. Place the tomatoes in a saucepan with just enough water to barely cover the bottom of the pan, cover, and bring to a boil over a medium-low flame. Simmer for 5 minutes, then drain well and cool slightly before passing through a food mill. Discard skins and seeds.
VARIATION I
1 medium onion
4 sprigs parsley
4 tablespoons olive oil
The tomato purée
Salt
Sugar (optional)
Mince the onion and the parsley, and sauté in the oil. When the onion begins to turn golden, add the tomato purée. Simmer for 15 to 20 minutes, salt to taste, and if the sauce seems too acid, add a pinch of sugar.
VARIATION II
The tomato purée
2 or 3 garlic cloves
2 sprigs sweet basil
125 ml/4 fl oz olive oil
Salt
Simmer the purée together with the garlic cloves (pressed or whole, according to preference), the basil, and the oil for about 15 to 20 minutes or until creamy. Salt to taste.
Among the many manipulations to which this basic sauce is subject, there is one that reaps great success in my household.