Tomato sauce follows precise rules of preparation: discover the advice of our chefs at the school
The simplest dishes are always the most difficult to make, just like the pasta with tomato sauce! Here are some tips from ours chef of La Scuola de La Cucina Italiana to prepare a truly unforgettable tomato sauce, both for pasta and for many other preparations.
Which tomatoes to choose for the sauce?
In the summer period i fresh tomatoeseven better if ripe, because they are in season and make the tomato sauce unique. You can work them like those in preserves, or peel them and remove the central heart rich in seeds to obtain a brunoise to be sautéed in a pan with oil and garlic for a few seconds or serve raw when well seasoned.
How to prepare the sauté
In a saucepan prepare a bottom with extra virgin olive oil, onion and shallot finely chopped; then add celery and carrot (to taste) leaving all whole flavors. Adjust with salt and pepper and filter everything with a strainer, or pass it with a fine vegetable mill.
A creative touch
Finally you can choose to flavor your tomato sauce with a herb flavored oil, garlic or bay leaf; the result will be a classic dish but with a truly original touch!
To learn other techniques in the kitchen, consult the calendar of our courses here: our chefs are waiting for you at La Scuola de La Cucina Italiana!
Texts by Giulia Ubaldi
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