22623: JOjosz, en csak arra emlekszem, hogy az
oreganot emlegettek, mint pizzaszosz fuszert.
de talaltam egy ilyet:
http://italianfood.about.com/od/vegetablesauces/r/blr0023.htm
Neapolitan Tomato Sauce, Salsa di Pomodoro alla
Napoletana
Though slow-cooking pomarola is quite tasty, there are
times you'll want something quicker --
that's when this classic Neapolitan sauce comes
into play. It's perfect for pasta, but will also
work well with rice or pizza. To make about 1 1/4
pounds of sauce (in other words, a jar), you will
need:
INGREDIENTS:
2 1/4 pounds (1 k) ripe plum tomatoes
1/2 cup olive oil
12 fresh basil leaves
2 cloves garlic, lightly crushed
Salt and freshly ground pepper
PREPARATION:
Set a large pot full of water to boil. Meanwhile, wash
the tomatoes and remove the brownish patches where the
stems were attached using a sharp-pointed knife. Dump
the tomatoes into the boiling water, blanch them for
about a minute, and then run enough cold water into
the pot so you can pick out the tomatoes without
burning yourself. Peel the tomatoes, discarding their
skins, seed them, slice them, and put them in a bowl.
When you are done heat the oil and the garlic in
another pot (traditionalists use one made of
terracotta), and stir in the tomato filets before the
oil garlic begins to crackle. Season with salt and
pepper, simmer over a low flame for 10 minutes, stir
in the basil leaves, simmer for five more minutes, and
it's done.
Figure about 1/4 cup of sauce (or more to taste) and
1/4 pound of pasta per serving; serve the pasta with
grated cheese on the side.
Note:To keep the sauce from becoming heavy, it's
very important that the oil not not get too hot before
the tomatoes are stirred in. Also, some Neapolitan
cooks of the older generation made this sauce using
lard rather than oil.