Pomodoro e Basilico Sauce (Italian Tomato Basil Sauce)
from Chef Andrea Belfiore, with EVENTO
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
Easy
Ingredients
-
EVOO
-
1
clove
garlic
-
1
bottle
Mutti® Tomato Puree
(Passata 24.5oz)
-
Salt to taste
-
6-7
leaves with stems
fresh basil
Tip from Chef: Use this sauce with any kind of pasta shapes, feel free to add some grated Parmigiano Reggiano cheese or Ricotta salata on top to finish your dish! You can also use this sauce for my eggplant parmigiana and meatball recipe. You can use it right away, store it in the fridge for a couple days or freeze it.
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Tip from Chef: Use this sauce with any kind of pasta shapes, feel free to add some grated Parmigiano Reggiano cheese or Ricotta salata on top to finish your dish! You can also use this sauce for my eggplant parmigiana and meatball recipe. You can use it right away, store it in the fridge for a couple days or freeze it.
Pomodoro e Basilico Sauce (Italian Tomato Basil Sauce): Method
- In a large saucepan pour a thin layer of olive oil to cover the whole surface. Crush the garlic cloves, discard the peel, and gently fry them on low heat.
- Once slightly brown, add Mutti® Tomato Puree (Passata), and bring to a boil. Give it a stir, cover the pan, and let simmer for 15-20 minutes stirring every few minutes. Salt to taste.
- Shut off the heat and only then add the basil leaves, including a few stems.
- Cover and let it rest for at least 30 minutes so that the basil infuses into the sauce.
