Tomato sauce is quintessentially Italian, of course, with its essence of sun and the Mediterranean, its shallow aftertaste of onions mildly cutting through the tomatoes’ texture, and its beautiful colour of ripeness, so it is no wonder that E. And so it happened, and I am sure for most of my housemates and friends during my time in the UK, I was the crazy Italian person who could not bear to buy a tomato sauce in a jar, or a tin, or plastic tub, or anything really, but had to make it from the scratch - every single time. So when my father offered to show me how he makes his own sauce, I thought I would add it to my recipe book. At the time, I was compiling a recipe book with all the recipes from home I was sure I would have missed when abroad, and that I wanted to be able to make for my future British (and non-British) friends. Shortly before I moved to the UK for my Ph.D., my father took me aside and told me I could not leave Italy before first having learnt how to make a proper salsa al pomodoro, a tomato sauce.
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