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Cook like the Pros: Il Palio's Fresh Pomodoro sauce

Il Palio chef Adam Rose shows us how to make Fresh Pomodoro sauce.

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By
Kathy Hanrahan, Out
and
About editor
CHAPEL HILL, N.C. — This week's Cook like the Pros recipe is an Italian favorite! Il Palio chef Adam Rose shows us how to make Fresh Pomodoro sauce using tomatoes from Vera Luce Farm in Hillsborough.
Recipe: Fresh Pomodoro
Ingredients
  • 2.5 lbs. Italian vining Roma tomatoes
  • 1 lbs. Datterino tomatoes (small red Italian date tomatoes)
  • 6 cloves garlic
  • generous amounts of olive oil
  • 1/2 cup tomato paste
  • handful fresh basil
  • 1 cups water
  • salt needed
Tools
  • sauce pot
  • potato masher
  • chef’s knife
  • cutting board
  • tongs or kitchen tweezers
  • rubber spatula
  • food mill
  • micro plane or cheese grater
Directions
  1. Cut Roma tomatoes in half
  2. Thinly slice the garlic
  3. Heat olive oil in a medium size sauce pot
  4. Add the garlic and cook until fragrant and translucent
  5. Add the tomato paste, caramelize for about 3-4 minutes, stirring often
  6. Add the tomatoes and crush with potato masher
  7. Add salt
  8. Add water and basil
  9. Simmer on low heat for about 1.5 hours
  10. Run through food mill and return to stove
  11. Allow to simmer about another 30 minutes

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