Salsa al Pomodoro
Ingredients
2 x 440 gr of Peeled tomato
200 gr of fresh tomato chopped (blanched and skin removed)
100 gr of chopped sun dried tomatoes
150 gr of celery chopped
50 gr of crushed garlic
150 ml of olive oil
A small handful of basil leaves torn
Salt
Lots of Freshly ground pepper
Method
My favourite thing to do when I cook with Italian peeled tomato is to squash them with my hands before adding them to my sauce, there is nothing more rewarding than to place the whole tomatoes in a large bowl and squash the red goodness
Place the olive oil in a large pot and once hot add the garlic, sauté until fragrant but not brown. Add half of the basil leaves and celery and stir for a few seconds. Cook for a minute or two. At this stage, add both the tinned tomato squashed, the fresh tomatoes and the chopped sun dried tomato and bring to a gentle boil, lower the temperature and simmer for about 1 hour, add the remaining basil leaves, season with salt and let simmer for another 10 minutes.
let cool down and then pulse if you do not like it chunky until a very velvety dense consistency is reached
