Italian Tomato Sauce (Salsa di Pomodori) recipe
information
For a smoother sauce, blend or liquidise after the cooking process is finished.
ingredients
450 g (1 lb) 4 cups tomatoes
1/2 small, 50 g (2 oz) tin anchovies
5 ml (1 tsp) capers
5 ml (1 tsp) olive oil
2 cloves garlic, crushed
1/2 small, 50 g (2 oz) tin anchovies
5 ml (1 tsp) capers
5 ml (1 tsp) olive oil
2 cloves garlic, crushed
method
1. Put the tomatoes in a large bowl of boiling water for 1 minute. Drain and remove the skins.
2. Chop the tomatoes finely and place in a saucepan.
3. Pound the anchovies or chop finely and add to the tomatoes.
4. Chop the capers and stir into the tomatoes with the olive oil and crushed garlic.
5. Bring to the boil and simmer for 2 - 3 minutes until the liquid has reduced a little.
6. Serve with the canneloni.
2. Chop the tomatoes finely and place in a saucepan.
3. Pound the anchovies or chop finely and add to the tomatoes.
4. Chop the capers and stir into the tomatoes with the olive oil and crushed garlic.
5. Bring to the boil and simmer for 2 - 3 minutes until the liquid has reduced a little.
6. Serve with the canneloni.
serving amount
makes about 600 ml (1 pint) 2 1/2 cups
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