I made this tomato sauce the other day as we have an excess of tomato’s in our garden. Pasquale cooks his over a fire. I did not – I used the stove. I did stick to the recipe and cooking time, that was an exception for me as I can’t help adding a bit of this and a bit of that. Staying with his recipe proved to be the only way. It smelt fantastic while cooking and taste is what I have been looking for a long time. I did the separation of skin and pulp with a colander with big holes. I just swished it around till only the skins were left in the colander.
Any way if you want the real thing you should try it. It is time-consuming I have to admit but the taste was ‘excelento’