Title: Salsa Di Pomodoro
Categories: Salsa
Yield: 4 Servings
| 3 | tb | Extra virgin Italian olive oil (There is a difference) |
| 2 | | Cloves of very fresh garlic, crushed and chopped |
| 14 | oz | Can San Marzano peeled tomatoes or 1 lb fresh, ripe whole to |
| 1/2 | ts | Salt |
| 5 | | Very large or 10 medium basil leaves, fresh and unbruised |
Heat the olive oil over low heat in a heavy, non-reactive saucepan and add
the chopped garlic and a grind or two (no more) of black pepper. Take care
that the garlic doesn't brown. After a minute (no more) add the tomatoes
and stir with a wooden spoon. Break up the pulp evenly. Add the salt,
stir, and let the sauce stew for about 6 - 7 minutes over a gentle heat.
You don't want to reduce the sauce at all. Wipe, but do not wash, the basil
leaves. That may cause discoloration. Add them whole to the sauce and cook
gently until the tomatoes are soft and the basil has released its flavor.
Do not overcook. Remove from the heat, allow to cool and remove basil
leaves. They should be dark and wilted. If you follow these directions
exactly, and use only the finest ingredients, you will be very pleased with
this sauce. You may find tomatoes label "San Marzano Style" or "San Marzano
Type." Ignore anything but "Genuine San Marzano Tomatoes." Don't waste your
money on imitations. If you can't find Genuine San Marzano Tomatoes, buy
Progresso and save your money. And don't waste your money on out of season
"fresh" tomatoes from your local supermarket. They're nothing but insipid
impostors! If you've never tried Extra Virgin Olive Oil from Italy you're
in for a treat. Spend as much as you can afford, and don't substitute
Greek, Spanish, Portuguese or French oils. They're fine, and they have
their place, but not in this recipe. And be careful, there are some oils
with Italian names that are labeled Extra Virgin, but if you read the fine
print you may discover that the oil is from someplace else and has only
been packed, or shipped, by a company with an Italian name. For garlic,
look for large, rounded and well developed cloves on a smooth, unblemished
head. Purple colored outside skins are often the most flavorful, but the
more common white garlic will do.