DolceVita Cuisine: The Tomato Sauce

Tomato sauces: To know them is to use them..and use them well!! by Roberta Corradin

Types of Tomatoes Tomatoes on the Vine These are very round with a thin skin and rather watery. They're perfect for pasta sauces and just as good eaten raw. Dice them up, add a little salt, grated pecorino à go-go (blend the cheese with some of the juice off the tomatoes), add black pepper, oil, basil as desired. Sweet and simple and oh, so good! "San Marzano" These are the real sauce tomatoes! Boiled until the skins split and peeled, they will last a long time when put into sterilized bottles or freezer bags. Considering that these tomatoes can be found year-round in cans, there's not much point in going to all this trouble, unless of course, we're talking about preserving your own home-grown produce. Pachino tomatoes Pachino tomatoes are round, regular with a firm pulp and little water. The price is often exorbitant. Those are three good reasons not to waste them in cooking. Make the best of their traits by serving them raw in a salad dressed with salt and pepper, oil and a few fresh basil leaves (We advise against experiments with the vinegar). Cherry Tomatoes These are often also sold on the vine. They're tiny, little, round red fruits which can be served raw in summer with aperitifs. A super-simple spaghetti sauce? Heat oil and garlic in a pan, add whole cherry tomatoes and crush them with a fork. After a few minutes, tip the contents of the pan onto to the spaghetti cooked al dente and season with a little Parmesan cheese.

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