Name: Salsa di Pomodoro
Cuisine: Italy
Ingredients: 6 fresh basil leaves, chopped (optional); ½ cup to ¾ cup heavy cream (optional); Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil (optional); 2 tablespoons unsalted butter, cut into small pieces (optional); Pinch of sugar; ½ cup tomato purée; 1 can (28 ounces) plum tomatoes, with their juices

Preparation info

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Ingredients

1 can (28 ounces) plum tomatoes, with their juices
½ cup tomato purée

Method

Place the tomatoes and their juices in a food processor and process until finely chopped but not liquefied. Transfer to a heavy saucepan. Stir in the tomato purée and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, about 20 minutes. Season with salt and pepper. If desired, stir in the butter or olive oil for a smoother finish, and the suga