There are countless variations of fresh tomato sauce, surprisingly narrowed down to seven for this column. Simplicity invites debate, particularly in Italy where food is a passion. Fresh, ripe summer tomatoes are vital, as emphasized by culinary figures. The essence of the sauce is merely assembling the ingredients and allowing their natural flavors to combine. Recommendations include using a mix of tomatoes for optimal taste, such as sweet 100s, sungolds, and mellow beefsteaks, complemented with high-quality olive oil.
The simpler the dish, the more argument there is over how it should be prepared, especially in a place as passionate about its food as Italy.
According to Emiko Davies, this raw sauce is quite possibly the best way to enjoy really good, ripe summer tomatoes and making the most of spending as little time in front of a hot stove.
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