Stracciatella Early Girl Tomato Sauce, Double 8 Straciatella, Imr Olive Oil Recipe

Directions

1. 1

   Prep

   Rinse the tomatoes and roughly chop the Early Girl tomatoes into about 1/2 inch pieces. Mince the garlic and finely dice the onion. Tear or roughly chop basil leaves.

2. 2

   Sauté aromatics

   In a large skillet, heat the Imr extra virgin olive oil over medium heat. Add minced garlic and chopped onion. Sauté 2-3 minutes until the onion is translucent and the garlic is fragrant, being careful not to brown.

3. 3

   Make the sauce

   Add the chopped tomatoes to the skillet. Stir to coat with oil, reduce heat to medium-low, and simmer 12-15 minutes until tomatoes break down into a chunky sauce. Stir occasionally.

4. 4

   Season

   Season with sea salt, black pepper, and sugar if using. Add torn basil leaves and continue to simmer 2-3 minutes to meld flavors.

5. 5

   Incorporate stracciatella

   Remove from heat and fold in 8 oz of the stracciatella cheese (half of the total). Stir until melted and creamy; the sauce should be glossy and slightly thick. Reserve the remaining 8 oz for topping.

6. 6

   Finish and serve

   Toss the sauce with hot pasta, or spoon over bread. Top with the remaining 8 oz of stracciatella and a few extra basil leaves. Finish with a drizzle of Imr olive oil if desired and season to taste.