Here are two basic Italian tomato sauce recipes that will go famously with pasta, pizza, meat or fish.
At the beginning it had a bad reputation for its relation to the Solanaceae family of plants, like the Belladonna or Deadly Nightshade, a poisonous plant. It was first classified in scientific literature in 1544 by an Italian botanist Pietro Andrea Mattioli who called it pomodoro, golden apple. Once the tomato bad reputation faded, it became widely cultivated and used in Italian cooking. In recent years the virtues of the tomato are being rediscovered. This vegetable is rich in Lycopene, an antioxidant and cancer fighting molecule. Tomatoes are also rich in vitamins and minerals and low in calories. Despite its controversial origins the tomato has gained a prominent place in Italy food culture and cooking. These are basic Italian tomato sauce recipes that can be used for pasta, pizza, meat and fish preparation. Onion based recipe Mince an onion, a carrot, and a celery stalk. Fry in a pan with a little extra-virgin olive oil and add a can of peeled tomatoes or, if you don’t mind laboring over recipes and the tomatoes are in season, peel the tomatoes after passing them in hot water and add them to the pan. Let simmer for about 20 minutes and add salt to taste. To make this sauce richer your can add minced meat or small cubes of bacon previously browned in another pan. Garlic based sauce Brown 2 or 3 cloves of garlic in olive oil, as soon as they start to get dark, discard them, this way the oil will retain the flavor of garlic without getting bitter. Add the tomatoes, a little crushed chili pepper and let simmer for 20 minutes. As final touch add some fresh basil leaves. Go back from Italian tomato sauce recipes to Le Marche cooking
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