Tomato passata is like a tomato puree made with very ripe red tomatoes that have been strained from seeds and skins. Stored in glass jars or bottles WITHOUT the addition of preservatives, flavorings, salt or water. Sometimes it comes with some fresh basil leaves but nothing more. In short, the authentic Italian tomato passata is …
Pappa al Pomodoro or Tuscan bread and tomato soup, is one of the most famous dishes of Tuscan cuisine. Pappa al Pomodoro is a delicious, easy and quick-to-make preparation made with stale bread and tomatoes. Enjoy it in winter as a hot soup or in summer as a cold first course. Tomato passata and stale …
Tomato sauce with fresh tomatoes is an easy and tasty pasta sauce, made with cluster tomatoes or San Marzano. Choose very fresh tomatoes, red ripe but firm and free of spots. With them we’ll make a tomato passata which we’ll cook with a delicious soffritto, herbs and spices. Once ready, enjoy your tomato sauce to …
Spaghetti Marinara sauce, a very simple, cheap and quick-to-make recipe: the authentic Italian recipe wants only 4 ingredients: tomatoes, (preferably San Marzano quality but even cherry, cluster or datterino quality), extra virgin olive oil, garlic and oregano. In Italian the word “Marinara” recalls the sea (“mare”) and the sailors (“marinai”), so you can think of …
Tomato Gratin is a typical dish of Romagna cuisine. Emilia Romagna is a region of northern Italy known for its traditional local cuisine, made with home-made pasta (tagliatelle, ravioli, tortellini), lasagna and piadina to name a few. Tomato Gratin are made with firm ripe tomatoes (the big round type such as vine tomatoes), cut in two then …
Tagliatelle with Asparagus Sauce and Shrimp is a delicious and tasty main dish, suitable in these days of spring when you can find fresh asparagus at the market. In this recipe we’ll use tagliatelle pasta but you can replace them with spaghetti, pappardelle, penne, tagliolini (what you like), even homemade fresh eggs pasta. Follow our …