1932 Pomodorina Basil Sauce
Traditionally made since 1932, this Pomodorina sauce uses only fresh picked tomatoes and basil from the fields of Emilia Romagna, Italy. From these sun drenched fields, perfectly ripe tomatoes are chosen, and within two hours, are milled and kettle-cooked in small batches with fresh basil. Straight from the fields into their pots, the perfectly ripened tomatoes are allowed to stew with a blend of fresh Italian vegetables, herbs, extra virgin olive oil, and basil fresh picked every morning in the summer. While the recipe is basic and frill-free, the flavor is far from that â€“ simple flavors in fact create robust and bright notes that fill the palate. Minimal processing and fresh ingredients preserves the integrity of the flavor, allowing you to taste the sauce as if it were just made. Enjoy a glass of Chianti, top a bowl of fresh-made pasta with this traditional tomato sauce, and shred a bit of Parmagiano Reggiano on top to taste.