Tomato Know How

Posted | 3 Comment(s)

Tomato Know How

I am scrambling to process all the produce from my garden and today it is plum tomatoes; I grew Redorta, a really plump, meaty and heavy tomato. It is perfect for making tomato sauce. It pays to know which tomato variety to use in cooking and so many people tell me that their sauce is too watery and that they used beefsteak tomatoes which is strictly a salad tomato and too seedy and watery for making a good sauce. You can find the seeds for Redorta at

To make a simple Neapolitan no meat tomato sauce simply skin and seed 10-12 plum tomatoes. Set aside. In a saucepan heat 1/4 cup extra virgin olive oil; add two cloves garlic in thin slices and let it wilt but not brown. Squeeze in the tomatoes with your hands; add salt and cook for about 20 minutes. Add chopped fresh basil just before serving. Fresh, fast, delicious and authentic.


User Comments

Ann Marie's avatar

Ann Marie said on August 31, 2013

There is nothing like a good homemade tomato sauce. And so easy to make, I can't imagine why anyone would want to buy prepared sauce with all the preservatives in it. Soon I'll be canning Roma tomatoes to use throughout the winter.
Carm's avatar

Carm said on September 13, 2013

Mary Ann, I can't seem to find the recipe to make sundried tomatoes you said would be on the ciaoitalia website. Can you please have the recipe emailed to me?
Thanking you in advance, Carm.
Jo Ellen's avatar

Jo Ellen said on January 14, 2014

I too was looking for your recipe for sun dried tomatoes with out any luck can you post it or email it? Thanks. Jo Ellen