Fred Plotkin

Sugo di Pomodoro Fresco

Fresh Tomato Sauce

Preparation info
  • Makes about

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Recipes from Paradise: Life and Food on the Italian Riviera
Recipes from Paradise

By Fred Plotkin

Published 1997

  • About

The better translation of the Italian should really be tomato juice. In effect, this is the simplest of sauces, made only of tomato liquid and pulp, plus salt. Any self-respecting Ligurian cook will also add olive oil, and for Ligurian dining you should do the same.

Ingredients

  • 3 pounds/1350 g ripe plum or beefsteak tomatoes*
  • Sea salt

Method

Set a large pot of water to boil. In the meantime, wash the tomatoes. When the water reaches a full boil, drop 1 or 2 tomatoes in for about 30 seconds each. Remove with a slotted spoon. This will allow you to easily slip the skins off the tomatoes. Set the peeled tomatoes aside and repeat the process until they are all peeled. Now take a colander or strainer and set it over a large bowl or dish