SAUCES & CONDIMENTS
slow-cooked tomato sauce
Tomatoes naturally contain lots of water, so if you cook any tomato sauce for a long period of time the water will slowly but surely evaporate, leaving behind a thickened, full-bodied sauce with lots of flavour, which is exactly what this is.
Prepare the tomatoes Bring a large pot of water to the boil. While waiting for the water to boil, make an 'X' incision at the bottom of each tomato. Once the water is boiling, blanch the tomatoes for about 30 seconds or until the skins start to peel away. Transfer the tomatoes to a bowl of iced water to cool. Peel off the skins.
Seeding and chopping Cut the peeled tomatoes in half and remove the seeds. Roughly chop the tomatoes and set them aside.
Cooking the garlic In a large saucepan or pot, heat the extra virgin olive oil over a medium heat. Add the whole garlic clove and sauté until it becomes fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
Adding the tomatoes Add the chopped plum tomatoes to the saucepan. Stir to combine with the garlic and oil.
Seasoning Add salt to taste. If the tomatoes are very acidic, add a teaspoon of sugar to balance the flavour. Stir well.
Slow cooking Reduce the heat to low. Let the sauce simmer gently for about 1½-2 hours, stirring occasionally. This slow cooking process will concentrate the flavours and thicken the sauce.
Checking consistency After 1½-2 hours, check the consistency of the sauce. It should be thick and rich. If it's still too watery, continue to simmer until it reaches the desired consistency.
Discarding the garlic Once the sauce is ready, remove the garlic clove to ensure a mild garlic flavour without being overpowering.
Blending If you prefer a smoother sauce, use a stick blender or a regular blender to purée the sauce to your desired texture.
1 kg/2 lb. 4 oz. small fresh plum tomatoes
2 tablespoons extra virgin olive oil
1 garlic clove, peeled and left whole salt
1 teaspoon sugar (if needed)
MAKES ENOUGH TO TOP 2-3 PIZZAS
basic tomato sauce
This traditional recipe does not include any oil or spices. The simplicity allows the natural flavour of the tomatoes to shine, which makes it the perfect sauce for a pizza base.
1 kg/2 lb. 4 oz. canned whole peeled tomatoes
10 g/2 teaspoons fine salt
MAKES ENOUGH FOR 8-10 PIZZAS
Preparing the tomatoes Pour the tomatoes into a large bowl and crush them with your hands, removing any hard parts or skin residues (this method allows you to maintain a rustic and even texture, preserving the integrity of the pulp and seeds). Alternatively, pass the tomatoes through a food mill - this will separate the seeds and skins while giving you a smooth yet textured sauce.
Add salt Add the salt and mix well to ensure the salt is evenly distributed.
NOTE If possible, avoid using a blender because it can aerate the tomatoes and break down the seeds, making the sauce bitter and overly smooth. The goal is to keep the sauce slightly chunky to retain the natural texture and flavour of the tomatoes.
Keep any leftover sauce for another use or halve the quantities to make less if preferred.
creamy piennolo cherry tomato jam
The Vesuvio Piennolo DOP Cherry Tomato is grown on the slopes of Vesuvius. It has a particularly sweet and intense flavour, making it perfect for a sticky jam/jelly.
500 g/1 lb. 2 oz. Piennolo cherry tomatoes
1 fresh red chilli/chile (optional, for heat)
1 tablespoon olive oil
200 g/1 cup granulated sugar
100 ml/? cup plus 1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
MAKES APPROX. 500 ML/16 OZ./2 CUPS
Preparation Wash the Piennolo cherry tomatoes thoroughly and cut them in half. If using, deseed and finely chop the red chilli.
Cooking the tomatoes In a large saucepan, heat the olive oil over a medium heat. Add the cherry tomatoes and the chilli (if using). Stir and cook for about 5 minutes until the tomatoes start to soften.
Adding sugar and vinegar Add the sugar, apple cider vinegar, salt and black pepper to the saucepan. Stir well to combine all the ingredients.
Bringing to the boil Increase the heat for about 5 minutes to dissolve the sugar.
Simmering Reduce the heat to low and let the mixture simmer for about 30-40 minutes. Stir occasionally to prevent sticking. The mixture should thicken and become jam-like, then cook for an additional 2-3 minutes, stirring continuously.
Blending for creaminess For a smoother texture, use a hand-held stick blender directly in the saucepan until you achieve the desired consistency. Alternatively, let the jam cool slightly and blend in a regular blender.
Bottling Allow the jam to cool completely. Using a funnel, transfer the cooled jam into a sterilized squeezy bottle. Seal the bottle tightly.
Storage Store the Piennolo cherry tomato jam in the refrigerator. It should last for up to 3 months.
TIPS
» Adjust the amount of chilli/chile based on your heat preference.
» Ensure the squeezy bottle is thoroughly cleaned and sterilized before use.
» Also delicious served with cheese on a cheese platter/board.
chilli jam
This versatile condiment has a subtle spicy kick and is well worth the effort.
200 g/7 oz. red chillies/chiles, chopped
200 g/7 oz. red (bell) peppers, chopped
2 garlic cloves, chopped
1 piece of fresh ginger (about 5 cm/2 inches), peeled and chopped
500 g/2½ cups granulated sugar
100 ml/? cup plus 1 tablespoon white wine vinegar
1 teaspoon salt
MAKES APPROX 500 ML/16 OZ./2 CUPS
Preparing the ingredients Wash and chop the chillies and red peppers. If you want a milder jam, remove the seeds from the chillies.
Blending Place the chopped chillies, red peppers, garlic and ginger in a food processor. Blend until you have a smooth paste.
Cooking Transfer the chilli paste to a large saucepan. Add the sugar, white wine vinegar and salt. Stir to combine.
Simmering Bring the mixture to the boil over a medium heat, stirring occasionally. Once it starts boiling, reduce the heat to low and simmer for 45-60 minutes, or until it thickens to a jam-like consistency. Stir occasionally to prevent sticking.
Testing To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles when you push it with your finger, it's done. If not, continue simmering and testing every few minutes.
Cooling and storing Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly. Pour the hot chilli jam into sterilized jars and seal them tightly. Let the jars cool completely before storing them in the fridge.
Neapolitan ragù
There are many versions of Neapolitan ragù sauce but this is my grandmother's recipe and one that is very close to my heart. It is traditionally served with ribbons of tagliatelle pasta and grated Parmesan but this is also the essential ingredient for my Ricordi d'Infanzia pizza (see page 134).
Searing the meat Season the beef pieces with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over a medium-high heat. Add the beef and sear the pieces on all sides until browned. Remove the meat and set aside.
Cooking the onions and garlic In the same pot, add the finely chopped onion and garlic. Cook until the onion becomes translucent and soft, about 5-7 minutes.
Deglazing with wine Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by half.
Adding the tomatoes Add the tomato purée to the pot, stirring well to combine with the onions and garlic. Then add the passata and stir together well.
Combining meat and sauce Return the browned beef to the pot. Stir to ensure the meat is well-coated with the tomato mixture.
Slow cooking Reduce the heat to low and let the ragù simmer gently, uncovered, for about 6-8 hours, stirring occasionally to prevent sticking. The sauce should thicken and develop a deep, rich flavour. If the sauce becomes too thick, add a bit of water as needed.
Adjusting seasoning Taste the ragù and adjust the seasoning with additional salt and pepper if needed.
Shredding Remove the meat from the sauce and set it on a plate. Using two forks, shred the meat and return it to the sauce.
1 kg/2 lb. 4 oz. beef shank, cut into large pieces
100 ml/? cup plus 1 tablespoon extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
200 ml/¾ cup red wine
200 g/7 oz. tomato purée/paste
2 litres/8½ cups passata/strained tomatoes
salt and freshly ground black pepper
MAKES ENOUGH TO TOP 8-10 PIZZAS (OR ENJOY WITH TAGLIATELLE AND GRATED PARMESAN)
basil pesto
The traditional sauce - a blend of fresh basil, pine nuts, garlic, Parmesan and...
