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Ingredients
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Ingredients
Method
Directions
Prepare the Tomatoes
Blanch the fresh tomatoes in boiling water for 1-2 minutes until the skins start to peel. Remove from water and place in ice water to cool. Peel the skins and roughly chop the tomatoes.
Cook the Sauce
Add the chopped tomatoes to the saucepan. Stir in the salt and bring to a simmer. Cook for about 20 minutes, stirring occasionally, until the sauce thickens.
Add Basil
Remove the saucepan from heat and stir in the fresh basil leaves. Adjust seasoning with black pepper and additional salt if needed.
Serve
Your La Rossa sauce is ready to be served over your favorite pasta or used as a base for other dishes.