TOMATO SAUCE (Sugo Semplice o Marinara)

Tomato sauce is definitely one of the main sauces for pasta and rice in Italy.  It's tasty, healthy and low in calories and it is also easy to prepare.  In fact, even less experienced in the kitchen can accomplish this genuine dish with a few simple steps.

It’s the easiest thing in the world to prepare, but for many it is not so.  Caught between busy schedules, people are less and less taken by cooking but the preparation of a simple dish like this is worth showing.

Ingredients

6 fresh tomatoes (or large can of San Marzano whole peeled tomatoes)
1/4 cup olive oil
1 medium onion, chopped
bunch of fresh basil and parsley
Salt and black pepper

Preparation

Blanch tomatoes by throwing them into a pot of boiling water for a minute or so.  Fish them out and let them cool.  With your fingers or knife peel off the skin.  Cut in half, remove the seeds and chop them.

In a pan, add the olive oil and chopped onion over medium heat.  When onion is golden, add tomatoes, basil, parsley, salt and pepper and simmer gently for 30 to 40 minutes.

The sauce will result chunky or with small tomato pieces.

If you prefer a tomato sauce with a smoother consistency, puree the blanched tomatoes in a blender and then cook them.

Sugo passato

Che profumo di freschezza!

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Vegetarian Balls (Polpette di Vegetali)

Vegetarian Balls

Serves 4

Ingredients

1 lb. potatoes

½ lb. chopped spinach

1 carrot

1 cup fresh peas (if not availabe use frozen peas)

1 finely chopped onion

2 eggs

½ cup parmiggiano reggiano

One or two tablespoons of milk

2 tablespoons of chopped basil

2 teaspoons of paprika

3 tablespoons of extra-virgin olive oil

Salt and pepper

1 cup of vegetable oil for frying

Sauce (see below)

Preparation

Wash the potatoes and boil them for about 25 minutes. Once cooled, remove skin and rice them. Boil the carrot until soft. Cook washed spinach in its own water. Boil peas for about 10 minutes. In a pan add the extra –virgin olive oil, saute’ onion, add cooked spinach, carrot and peas, salt and pepper. Mix together and cook for 2 or 3 minutes. Incorporate the potato puree, the cooked vegetables, cheese and eggs and milk. Mix well together and form into balls the size of a peach.

In a pan, add 1 cup vegetable oil. When hot, saute’ the vegetable balls few at a time. Remove into a plate with paper towel.

On a platter place the sauce, add the vegetable balls and sprinkle the balls with paprika and serve.

Sauce

6 fresh tomatoes or 2 cups chopped canned tomatoes

¼ cup extra-virgin olive oil

1 clove sliced garlic

Basil sprig

Parsley sprig

Salt and pepper

In a saucepan,add oil, saute’ garlic until golden, add tomatoes, parsley, basil, salt and pepper

Simmer for 20 minutes.

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