Tomato basil pasta sauce

Tomato and basil sauce is the most common condiment when it comes to “pasta”, always present in Italian everyday cuisine. Simple and tasteful as is.

For a personal touch, add some capers, a few basil leaves, a generous sprinkling of Pecorino cheese, and that’s it!

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Tomato sauce: the star in Italian everyday cooking

Tomato sauce is an inevitable ingredient in traditional Italian cuisine. Prepared by slowly cooking the pulp of tomatoes in olive oil, it is the basis for meat ragout and full-bodied sauces, but also for fish dishes, soups and pizza, the queen. Tomato sauce is the main character in Italian cookbooks, together with olives, basil, ricotta, peppers, chili peppers and much more, when it comes to complementing a pasta dish.
CONSERVATION TECHNIQUES: Brought to the Old World after the discovery of America, the tomato was not seen on tables until 1690, when it was found as "Pomadoro Salsa alla Spagnuola", in the cookbook of the Spanish Viceroy's court cook in Naples. At the time the tomato was used only fresh, squeezed or boiled to make some sauce to be used within a few days. In 1762, thanks to Lazzaro Spallanzani, conservation techniques were defined to preserve the cooked tomatoes in closed containers. This allowed their use all year round.
FROM THE KINGDOM OF THE TWO SICILIES TO PARMA: We must wait until 1839 to find the tomato sauce paired for the first time with pasta as a condiment. With the unification of Italy, the northern regions of the country came to know about this succulent fruit, which had, by now, long been successfully grown in the former Kingdom of the Two Sicilies (today corresponding to the Regions of Campania, southern Lazio, Abruzzo, Puglia, Basilicata, Calabria and Sicily) and its wide use in the kitchen. Thus, in the city of Parma, in the region of Emilia Romagna, farmers started preserving tomatoes by drying them in the sun before turning them into sauce.
THE EVOLUTION CONTINUES...: The preserving techniques are refined and extend to the present day enriching with the tasty variations proposed by Fiorfiore: tomato and basil, tomato and olives, tomato and ricotta and arrabbiata sauces.

Ingredients

Diced tomato in tomato juice, tomato paste, olive oil, basil, salt, onion, sugar, garlic.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately. Store in a cool, dry place out of direct sunlight. Once opened cover with oil, keep refrigerated and use within 5 days.

Nutrition Facts	Per 1/2 cup (125mL)	%Daily Value*
Calories	71
Fat	3 g	4%
Saturated	1 g	3%
Trans	0 g
Carbohydrate	9 g
Fibre	2 g	6%
Sugars	6 g	6%
Protein	2 g
Cholesterol	0 mg
Sodium	476 mg	21%
Potassium	448 mg	10%
Calcium	26 mg	2%
Iron	1 mg	3%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Fitness

Tomato and mozzarella crèpes

Ingredients (Serves 4):

75 g. of all purpose flour Fiorfiore
2 eggs, 130 ml. of milk
1 tbs (30 g.) of butter for the batter
1 tbs (30 g.) of butter for cooking, salt to taste
70 ml. of water, 300 g. of mozzarella
Fiorfiore tomato sauce and basil
1 leek
Some drops of balsamic vinegar Modena Fiorfiore

Preparing:

In a bowl, mix the eggs with the water, salt and the sifted flour. Melt the butter, add it to the mixture and let the dough rest for about 30 minutes.
Heat a non-stick pan and lightly coat with butter. Pour 1/4 cup of the batter onto the center of the pan and spread it to make a thin layer. Flip when the bottom starts to brown and place aside when cooked on both sides. Cook the crèpes until the mixture is used up.
Cut the mozzarella into thin slices. Heat the tomato and basil sauce in a pan. Cut the outer leaves of the leek into thin strips, blanch them for 30 seconds in boiling water and drain aside to cool. They will be used to tie your bundles.
Take the crèpes and spread a spoonful of Fiorfiore tomato sauce and basil in its center. Place a slice of mozzarella over it. Wrap the crèpe closed and tie with the leek strip. Place your bundles in a buttered baking dish and bake in a preheated ventilated oven at 180°C for about 15 minutes.
Just before serving, add some drops of balsamic vinegar Modena.

Preparation time: 70 minutes minutes

Fettuccine with tuna ragout

Ingredients (Serves 4):

320 g. pasta
1 carrot
1 onion
1 celery stalk
400 g. Fiorfiore tomato and basil sauce
400 g. canned tuna
2 tbs EVOO
Salt
Black pepper

Preparing:

Put a large pan on medium heat and add the oil. Clean and finely chop the onion, carrot, celery and add everything to the pan. Brown for a few minutes, then add the drained tuna and leave to flavor for a few minutes. Add the tomato puree and let it reduce on medium heat.
Cook the pasta in abundant boiling salted water, drain and pour it into the pan. Sauté and mix everything well, adding salt and pepper to taste.

Preparation time: 10 minutes minutes

Tomatoes:
the king of Italian vegetables

Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).

The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.