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The tomato sauce of real Italian mammas

Roberta, the favourite mamma of Parisiennes unveils her tomato sauce recipe—the real thing! This recipe is excerpted from the book L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

FOR 2 LITRES

PREPARATION : 45 min

COOKING : 35 min

Wash and wipe dry the fruit. Cut the tomatoes in four. Peel the other vegetables and cut into cubes. Pour everything in a big cooking pot. Add a handful of coarse salt, the basil leaves and a dash of olive oil.

Cover and leave on an average flame for 15 min before making the vegetables sweat. Drain the vegetables well with a large sieve, then put them through the vegetable mill. Do not use a robot mixer, the advantage of the vegetable mill is that it allows the flesh of the tomatoes to pass while preserving their skin.

Pour the mash thus obtained in a pan, salt, pepper, then add a dash of olive oil, the sugar, and the remaining basil leaves. Cover by ¾ then simmer for 20 min on an average flame, without allowing it to reduce too much.

Divide the sauce in glass jars and pour a dash of olive oil on the top. Cover. You can keep these jars 15 days in the icebox or several months if you sterilize them.

livre recette roberta

L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

Also discover the veggies stuffed tomatoes, the chitarra spaghetti by Roberta and the crumble of tomatoes and fresh goat cheese.

INGREDIENTS :

- 4 kg of elongated tomatoes

- 200 g of carrots

- 250 g of branch celery

- 200 g of onions

- 2 bunches of basil

- 3 tablespoons of powdered sugar

- Olive oil

- Coarse salt

- Salt

- Ground pepper from the mill

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