As tomato season peaks, the days for enjoying pasta al pomodoro at its finest start to dwindle. The tart red fruits are at their juiciest from June to September, making it impossible to resist whipping up a fresh pot of tomato sauce for some pasta dousing. For all its simplicity, the dish can be a tricky one. Here are some tips to keep in mind when making it.
Garlic or onion?
There's no “rule” about using garlic or onion to make a “proper” pasta al pomodoro. Every family has its own recipe, and these recipes all come down to a matter of preference. There are those who prefer to make a tomato sauce with garlic and those who can't do without the onion – we suggest using both.
In regard to technique, if using garlic, heat some extra-virgin olive oil and brown the clove just enough to become fragrant. Remove the clove and continue making the sauce. If you’re using onion, on the other hand, finely chop it and brown it in hot oil. Once golden brown, continue making the sauce. For a more delicate result, add shallot.
Fresh sautéed cherry tomatoes
To make sautéed cherry tomatoes to add to your pasta, choose very sweet cherry tomatoes. Slice them in half and brown them in the same oil you used to make the soffritto (diced carrot, celery and onion sautéed in oil). Sauté over a low flame and just a touch of salt. Once the tomatoes are withered, remove them from the heat.
Fresh tomato sauce
Choose tomatoes on the vine for a fresh sauce. Cut the peel crosswise and blanch for a couple of minutes. Let the tomatoes cool and remove the skin. Next, slice the tomatoes in half and remove any seeds. Cook tomato pulp over low heat in the saucepan used to sauté the garlic or onion. Add a few basil leaves and salt, and let simmer for at least 30 minutes.
