Yields:
4 Servings
Tomato Sauce – Salsa di Pomodori –
I use this simple tomato sauce as the basis for many recipes.
My biggest problem is to stop myself from eating it all straight from the pan.
Ingredients
Adjust Servings
Instructions
- Mix the ground seaweed and soy/tamari and set aside.
-
In a large flat pan sauté the onion in the oil, over a medium heat, until soft
- To skin the tomatoes:- Make two incisions in the bottom of each tomato, plunge the tomatoes into a large pot of boiling water and blanch for 20 seconds. Remove from the water and plunge into a large pot of iced or cold water. See NOTE
- Slide the skins off the tomatoes and core and chop coarsely.
- Add the garlic to the onion and cook until golden. Add the seaweed mixture and stir through.
- Add the tomatoes, tomato paste and herbs, season with a hefty grind of black pepper and salt to taste.
-
Bring to the boil then reduce to a brisk simmer and cook, uncovered, stirring occasionally, until soft - about 15 to 20 minutes.
Notes
The non-vegetarian version would have two anchovy fillets cooked and mashed into the oil before the onions go in – this adds a surprising umami depth and richness to the sauce with no discernible fish flavour.
For this version, kelp powder or nori sheets or wakame (wakame is easier) are cut and then ground, with the salt, to a powder, then mixed with the tamari/soy.