It has a homemade feel, reminding of the authentic pleasure of the rural recipes because it maintains all the characteristics of fresh tomatoes, including peel and seeds. The unique and typically homemade texture of fresh tomatoes, roasted, peeled and strained leaving a delicious and very fine pulp great for sauces, pizzas and bruschette or as a base for more traditional recipes.
Ingredients for 4 people
|Rustica Tomato Sauce 700g||250 gr|
|Basil||a few leaves|
|Extra-virgin olive oil||to taste|
After having washed the eggplants, dry them carefully and cube them. Place the cubed eggplant in a colander, sprinkle them with salt to remove their bitter flavor for about an hour. Once they have been drained, squeeze the eggplants and fry them in plenty extra-virgin olive oil. When they have acquired an inviting golden brown color, drain the eggplants and dry them on a paper towels.
In a clean pan, sauté the garlic and, when golden, add the Pomì Rustic sauce
After a few moments add the eggplants by sautéing everything in the pan for a few minutes over high heat.
Adjust the salt and decorate with a generous sprinkle of chopped basil.