Sugo al Pomodoro

“Making your own tomato sauce is wonderfully simple – the categorical reliability of the flavours will make you wonder why you waited so long to try it. I suggest you go for organic tomatoes ripened on the vine if possible, though any vine tomato is fine.
 Since basil darkens when cooked, I suggest rosemary as an uplifting alternative to your sauce.” – Eleonora

Italia Montepulciano d’Abruzzo is available from Nisa stores

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 8


  • 1 tbsp rock salt
  • 12 medium-sized firm vine tomatoes
  • 2 tbsp fresh rosemary leaves
  • 4 tbsp extra virgin olive oil
  • 1 shallot, finely chopped
  • 100 ml Italia red wine
  • Salt and pepper

Bring a large saucepan of salted water to a boil. Lower in the tomatoes and cook for 5 minutes or until the tomato skins just start to come away from the flesh. Remove the tomatoes with a slotted spoon, transfer to a food processor and blend together with the rosemary for 20 seconds or so to form a smooth sauce.
Heat the oil in a large non-stick frying pan, then add the shallot and cook over a low heat for 10 minutes until it becomes translucent. Spoon the sauce into the pan, add the red wine and allow to cook for 30 minutes until the sauce is ready. Season with salt and pepper. Serve immediately with pasta or meat; it keeps in the fridge for a week.

Perfect with:
With ripe redcurrant, red cherry fruit and savoury herbal characters, the Italia Montepulciano goes perfectly with the acidity of this deep red tomato sauce.

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