i seem to be in the mood to post and post and post recipes recently, i am amazed myself. knowing how lazy a blogger i am, 2-3 blog posts a day, or even just one blog in a day is a milestone for this lazy li'l miss chrissie.
anyway, i'll be sharing another CIBO dish recipe, the second of the five basic sauces by Chef Margarita Fores. this is called Salsa di Pomodoro. it's simply Stewed Tomatoes in English.
Ingredients:
1.5kg tomatoes, very ripe [blanched*, peeled, seeded (optional), mashed by hand]
5 to 7 cloves or 20g garlic, peeled and crushed**
250 to 375ml or 1.5c extra virgin olive oil
1 tablespoon tomato paste
brown sugar
sea salt
ground pepper, freshly ground
peperoncini (chili flakes)***
Procedure:
in a saucepan, warm the olive oil over medium flame.
add tomatoes, and after about a minute, add garlic.
add tomato paste, and a pinch of brown sugar if tomatoes are not ripe
when the fat of the tomato starts to separate and sauce thickens, lower flame and let simmer.
season with sea salt, black pepper and a pinch of chili flakes.
set aside.
* how to blanch tomatoes: put tomatoes in boiling water for a minute or two.
** garlic isn't really meant to be crushed, but our goal for this sauce is a subtle garlicky taste.
*** chili flakes can be substituted by sun-dried siling labuyo.
stay tuned for the third basic sauce recipe by Chef Gaita of CIBO. thanks!
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