To make an easy tomato pasta sauce I use a very few ingredients. A simple combination of olive oil, garlic and off course, tomatoes makes the sauce great tasting and smelling every time.
The most of the year I use a canned tomatoes. I try to buy a great quality ones, whole and peeled, with lots of juices inside of the can. In the summer, tomatoes have a nice bright red colour and taste much differently. Much better, I’d say. In this case I prefer using a a couple of them to prepare my easy tomato pasta sauce. Usually 6 large ripe tomatoes are enough to make four portions of tomato pasta sauce.
To peel the tomato skin easily I immerse the fresh tomato in the hot water for 30 seconds first. I peel and slice the tomatoes into large cubes. The fresh tomatoes should be rich in juices, so adding water is not necessary while cooking the tomato sauce. The rest of the cooking process and time is the same as with a canned tomatoes.
When the sauce is ready I remove it from the heat immediately. Sometimes I add a handful of freshly chopped basil leaves into the sauce finally, to make it more aromatic.
The most famous tomato in Italy’s cuisine is San Marzano. Grown in the Campanian provincies of Naples, Avellino and Salerno. This area, which features mountains, a volcano and water creates a great climate in which the tomato flourishes. The tomatoes grown in the nutrient rich soil, keep its fresh taste even if canned for months. This is why all the fresh tomato sauces used for pasta and pizza toppings taste so special in Naples.
Serve your easy tomato sauce immediately on the top of your favorite pasta. I prefer serving long type of pasta, like spaghetti, spaghettini or linguine with my tomato sauce. Sprinkle with freshly grated parmesan cheese over the top.
I hope you will enjoy cooking your easy tomato pasta sauce. I look forward to receiving your comments below.
If you love the freshly cooked sauce full of great tasting meat, served on the top your favorite pasta, you will like the idea of making your homemade bolognese sauce to share with your family tonight.
Following the traditional recipe, the bolognese sauce should be cooked using a ground beef. I cook my own variation of the sauce. I use a ground veal meat to cook the bolognese sauce. As a result of using a veal meat, the sauce is tasting much smoother.
I always use a freshly ground veal, instead of the ready to use, packaged in the food store one. I cook the ground veal with a pureed plum tomatoes. In the summer, juicy, ripe tomatoes can substitute for the tomato puree. Peel and cut roughly the fresh tomatoes before adding them to the ground meat.
Simmering slowly, adding the ingredients gradually, one by one and seasoning slightly, is the secret of making your perfect, fresh and aromatic bolognese sauce.
Serve your bolognese sauce on the top of your favorite pasta. For me, the combination of bolognese sauce and freshly cooked spaghetti or spaghettini /the thinner ones/, sprinkled with a freshly grated parmesan cheese makes dinner perfect anytime.
I hope you’ll get inspired by my bolognese sauce recipe. I’d be more than happy if you leave me your comments below.
How To Make Bolognese Sauce - Delicious Spaghetti Dinner