Serving a good pasta dish is not complicated, but the raw materials have to be top ten to succeed and not just any fried tomato from a jar will do. Italian chef Denny Imbroisi has us covered, because he has shared his trick for making the perfect homemade tomato sauce on Instagram and he comes with a secret that changes everything. Take note, this recipe will make you shine.
For the expert, the key is to mix different varieties of high-quality tomatoes: “one for sweetness, another for texture and another for color.” With this premise in mind, he has already made us the shopping list:
Ingredients to make homemade Italian tomato sauce for 4-6 people
- Datterino tomatoes (300g.): They are an Italian tomato variety found in gourmet stores. We can replace them with pear cherry tomatoes, those elongated ones.
- Beefsteak Tomato (500g.): similar to the large salad tomato, that pink and juicy one we call “beef heart.”
- San Marzano tomatoes (500g.): can be substituted with pear tomato, but this type of Italian tomato is more common in Spanish markets.
- Garlic cloves (2 units): one of them unpeeled.
- Basil sprigs (4 units).
- Olive oil (6 tablespoons).
- Grana Padano Cheese (60 grams).
- Salt flower.
- Pepper.
Preparation of homemade Italian tomato sauce
Start by cutting the Datterino or cherry tomatoes into two halves, so that they release their juice during cooking and add a sweet and natural touch to the sauce. Place them in a baking dish, with an unpeeled clove of garlic, a splash of olive oil and basil branches. Cook them for 10 minutes at 190ºC.
While the small tomatoes are cooking, chop the rest of the tomatoes and put them together in a large frying pan, sautéing them with garlic, basil and olive oil. Season everything with salt to taste and cover, cooking over low heat for 10 minutes to release the juice.
Remove the Datterino tomatoes from the oven and remove the garlic cloves and basil sprigs from all the mixtures. When the tomatoes in the pan are soft and tender, add the baked tomatoes. Mash it all together, using a fork or whisk to get a rustic, chunky texture. You can also blend it to make the sauce smooth.
It's time for the final touch: add the finely grated cheese, some fresh basil leaves and black pepper to taste. Now you just have to mix the tomato sauce with a good pasta and enjoy the Italian way, without complications and with quality products.
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