Fresh Italian tomato sauce – “Pomodoro Fresco“

Preparation time is 30 minutes.

Ease of preparation is moderate.

Yield: 4 servings

Ingredients

• 8 to 10 Italian plum roma tomatoes
• 3 tablespoons extra virgin olive oil
• 4 cloves of garlic
• 3 porcini mushrooms, diced
• 6 basil leaves
• Salt and pepper

Directions

Make a tomato concasse:

1. With a knife, make an X mark into the top of each plum tomato.
2. Drop into hot boiling water for 10 seconds and then shock into ice water bath. It will peel easily.
3. Cut into 4 wedges and deseed them.

For the sauce:

1. Preheat a large skillet over medium high heat and add the olive oil.
2. Add chopped garlic and sauté until golden brown.
3. Add porcini mushrooms and sauté for a minute.
4. Add tomato concasse to pan and add salt and pepper and continue to cook for 5 minutes.
5. Finish with basil and toss pasta into sauce.