Tomato SauceSalsa Pizzaiola
- 2 tbsp fresh oregano (or marjoram) leaves, or 1 tbsp of dried
- 2 garlic cloves or 6 wild garlic leaves
- 6 tbsp extra virgin olive oil
- 800g (1¾lb) fresh Italian tomato pulp (buy in cartoons, or use fresh tomatoes skinned)
- 1 tbsp salted capers, prepared
- Salt and pepper to taste
This versatile sauce originates from the coastal areas of southern Italy, where a similar sauce containing anchovies is called marinara. The tomato sauce may be used to accompany chicken, beef or pork, or swordfish or tuna, or to flavour pasta and rice. It may also be used to top pizzas without cheese. I prefer this sauce when made with wild oregano, by marjoram will work just as well.
Coarsely chop the herb leaves. Finely chop the garlic. Heat the oil in a pan, then gently fry the garlic until golden. Add the tomato and capers and cook gently for 10 minutes. Add the oregano or marjoram, season to taste and cook for a further 5 minutes.
This recipe is from Antonio Carluccio Goes Wild