TOMATO SAUCE

Ok, now whatever you call it; Sauce, Salsa, Sugo di Pomodoro, or Tomato Sauce, it’s just that Tomato Sauce. So here we go. Without question Italian Food’s undisputed King of all things Italian food. And Italian food is America’s favorite ethnic food of all. Yes we love Chinese Food, which runs second to Italian, and Mexican, French, Thai, and all the rest, but Italian Food is the undisputed King. What are the most popular food-items consumed in America? I’d have to say; Burgers, Pizza, Pasta, and Sandwiches are in the lead as concerning dishes eaten most by Americans. Spaghetti with Tomato Sauce is in the top ten. Unfortunately, a lot of it is not very good. We’re talking about jar-sauce here, something that “no self-respecting Italian ever eats.” This so-called sauce (the Jar Kind) is not Italian or even Italian-American, it’s American, and bad American food at that. “Please Please” don’t associate it with Italian-America and the fine food we eat, “please don’t!” So if you eat over-cooked spaghetti dressed with massed produced commercial Tomato Sauce from a jar or can, “you are not eating Italian,” but American home-convenience food. It’s quick, easy, and economical to make, but not all that good to eat. Not if you’re looking for the best. Yes, we don’t think so (Italian-Americans). We eat the real thing. So, that jar-stuff and the over-cooked pasta, please, don’t call that kind of pasta, Italian, ”It’s Not,” it’s American, OK? Got That? Basta!

When we talk about Tomato Sauce (Salsa Pomodoro) we’re talking about fresh made tomato sauce, made with tomatoes, olive oil, fresh Garlic, Pepperoncino, and fresh Basil, cooked at home by you or some family member. And when I say fresh, that doesn’t mean that the tomatoes have to be fresh tomatoes, which are only in season about 8 weeks a year. The rest of the year fresh tomatoes are inferior to the great product of canned tomatoes, or jarred Passata di Pomodoro (Italian Tomato Puree in jars). Cans of San Marzano Tomatoes from the environs of Naples, Italy or tomatoes from your garden are best. One brand of Italian canned tomatoes that we love, is Mutti. What we love about Mutti is that their tomatoes are of the highest quality. Very good. They are not from San Marzano but, from Emilia Romagna. We love them because the quality is the very best, but they cost far less than many tomato brands from San Marzano, and this is a good thing.

Many italian-Americans have a garden and can (jar) their own Tomato Passata, or they buy bushels of fresh local tomatoes to preserve as well. This practice of growing your own tomatoes and canning them (actually in Glass Jars) is one of Italian-America’s great time-honored traditions, which many families still do to this day, along with another wonderful Italian-American Family Ritual of making your own homemade wine. But don’t fret if your family doesn’t do this, you can make some great sauce with many of the fine canned tomatoes of Italy.

Tomato Sauce is quite a wonderful thing. You can do many things with it; top a Frittata with it, for a Frittata di Pomodoro e Parmigiano and you’ve got a tasty little meal. You need a cup or so of tomato sauce to make Eggplant Caponata, and tomato sauce is required for so many Italian dishes, like Eggplant Parmigiana, Lasagna, and so much more. When you have a tomato sauce already made, you can make many other Pasta Sauces simply by adding different ingredients. You can make Pasta with Zucchini or Cucuzza (Googootz) by simply sauteing some Zucchini or Cucuzza (Large Italian Squash) in olive oil with garlic, salt, and pepper, adding tomato sauce and you have a couple new sauces right there. Sauté some Mushrooms, add tomato sauce and you can make Spaghetti con Funghi. To make the famous Sicilian dish Pasta alla Norma you sauté Eggplant in olive oil with garlic, add “You guessed it,” tomato sauce, cook your pasta of choice, toss it with the Eggplant and Tomato Sauce, grate some Ricotta Salata over the top, and you’ve got a classic plate of Pasta alla Norma of Sicily. All these tasty dishes because you’ve learned how to make Tomato Sauce. Get my drift? “Capece?” And that’s not all. When you have some tomato sauce on hand, you have the base for such wonderful dishes as; Veal Cutlet Parmigiana, and Chicken Parm as well. You’ve got your tomato-sauce, all you have to do is get some Mozzarella, Parmigiano, and boneless chicken breast. Bread and fry the chicken breast, put in a pan covered with some tomato sauce, a sprinkle of grated Parmigiano, top with Mozzarella, and bake in the oven, and Voila, you’ve got Chicken Parm, one of Italian-America’s and all Americans favorite dishes of all. You’ve got Tomato Sauce. “The World Is Yours!”

TOMATO SAUCE RECIPE

INGREDIENTS:

1 - 28 oz.can San Marzano whole tomatoes

or other good quality Italian style tomatoes

2 jars of Italian Tomato Passata

6 cloves minced garlic

1 small onion, minced

½ teaspoon crushed red pepper

¼ cup virgin olive oil

¼ cup chopped fresh basil or 1 teaspoon dried

Salt and pepper to taste

1. Open the can of whole tomatoes and put them into a bowl. Squeeze to crush the tomatoes.

2. In a 6 quart or larger pot, sauté onions over a low flame for 3 minutes. Add garlic and cook for 3-4 minutes. Do not let the garlic get dark or

burn.

3. Add the red pepper flakes and cook for 1 minute. Add the whole crushed tomatoes and salt and black pepper. Turn the heat up to high and stir. Cook on high heat for 4 minutes, and stir as you cook.

4. Add the two jars of tomato passata to the pot. Turn heat up to high, and cook until everything starts to bubble, then turn flame down so the sauce is at a low simmer. Simmer for 25 to 40 minutes while frequently stirring the bottom of the pan to keep sauce from burning. Add fresh basil in the last ten minutes of cooking.

5. Cook whatever pasta you choose (spaghetti is best) according to directions on the package. Drain pasta, toss with tomato sauce and a drizzle of olive oil, plate, and serve with cheese.

EXCERPTED from SUNDAY SAUCE

Available on

SPAGHETTI POMODORO

“How to Make It”

Ingredients:

1 pound Imported Italian Spaghetti

3 cups Tomato Sauce, recipe page

Grated Parmigiano Reggiano or Pecorino Romano

Olive Oil & Salt

To make a great plate of Spaghetti Pomodoro follow these directions.

1. Bring a large pot of salted water to the boil.

2. Heat the Tomato Sauce in a separate pot or pan.

3. Put the Spaghetti into the pot with rapidly boiling salted water and cook according to directions on the package.

4. Start testing the doneness of the spaghetti 1 ½ to 2 minutes before the cooking time on the package. You do this by pulling a strand of spaghetti out of the pot and biting into it to test the doneness.

5. When the spaghetti is done, drain it into a colander, reserving a bit of the pasta cooking water.

6. Put pasta back in the pot it cooked in. Add a few drops of olive oil and mix. Add half the tomato sauce and mix.

7. Plate the Spaghetti equally amongst 4 plates. Top each plate with an equal portion of remaining sauce. Pass the grated cheese and enjoy a perfect plate of Spaghetti Pomodoro.

“BUON APETTITO”