Ripe tomatoes – 2kg/4.5 lbs
Shallots – 200g/ ½ lb
Garlic – 4 cloves
Rosemary, thyme, basil and oregano – sprigs
Salt – 1 tsp
Sugar – 1 ½ tsp
Olive oil – 75ml / 2 ½ fl oz
Empty jars – 2 x 500ml/17 fl oz
Click on the photo for instructions
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini
|Scooped by Mariano Pallottini|
I remember the time when my mother smeared ripe tomatoes on wooden boards exposed as blood sacrifices to the sun or the time when I was forced to bottle the juice and tomato pulp. Have We lost all of this? No, the crisis has made us rediscover the value and taste of homemade.