My mom called me the other day, enthused about her super abundance of tomatoes. She wanted to start making sauce, and lot’s of it 🙂
The Pomarola Sauce from a couple of weeks ago hailed from Naples. Today’s recipe is a Tuscan classic. In Tuscany, the rule of thumb is is combine only necessary ingredients, of the highest quality, and in perfect proportions, in order to produce the very best results.
Given the fact that this recipe only has three ingredients, I think you’ll have the chance to taste a bit Tuscany, and how could that not be a good thing?