Nothing says Italy like its food, and nothing says Italian food like tomato sauce. During summer season our guests in Borgo di Vigoleno® Vacation Rental can discover all the secrets of the recipe for true tomato sauce as well as our neighbor cooks in a brazier outdoors under the trees, according to ancient tradition.
In any country home or farmhouse in Italy garden’s tomatos are preserved fresh or in sterilized bottles and are deep part of Italy’s cooking. One of the first secrets to preserve fresh tomatos it to store them outside the refrigerator but keep them at room temperature in a wicker basket for air circulation and cover them with a newspaper to keep away form tomatos the direct sunlight.
Tomatos arrived in Italy in 1500s from the Americas but they did not became popular since 1800s when they “officialy married “ with pasta. The first written recipe of tomato sauce appeared in 1839 in the cooking book “Cucina Teorico Pratica” by Duke Ippolito Cavalcanti.
Here is the recipe of the classic tomato sauce in Borgo di Vigoleno® Vacation Rental:
Ingredients: olive oil, onion, garlic, oregano, basil, parsley, salt and pepper, tomatos San Marzano, pasta and Parmesan cheese.
Directions: in a large pot over medium heat warm 2 tablespoons of olive oil and once the oil shimmering add a a medium-sized onion finely chopped and sauté for 1 minute. Stirring occasionally and add 3 cloves of minced garlic, a pinch of red pepper flake and continue to sauté until onions are soft but not brown.
Add crushed tomato, with a teaspoon of oregano, one of basil and few pinches of salt and bring sauce to a boil, partially covered, for at least one hour. To finish the sauce add 2 tablespoons of chopped parsley.
You can serve this sauce with your favorite pasta, chopped with Parmesan cheese and extra fresh chopped parsley.