Fresh and sun-dried tomatoes sauce

With a marked flavour thanks to the sun-dried tomatoes, this is the perfect sauce for tomato-lovers. A sauce much loved in the south of Italy and all other areas where tomatoes are preserved by drying them under the hot summer sun.

  • Time: 25'
  • Difficulty: chef

Ingredients for 4 people:

40 g sun-dried tomatoes, 250 g juicy tomatoes, 1 small onion, 1 tablespoon of chopped green celery, 3 tablespoons of extra virgin olive oil, 1 pinch of salt

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Place the sun-dried tomatoes in the oven at medium temperature (100°C) for 30 seconds to quickly soften them. Break them up into small pieces. In a saucepan, heat the extra virgin olive oil and the chopped onion and celery, add the fresh tomato pulp and cook on a low heat for a few minutes: this needs to be done to thicken all the ingredients evenly. Add the chopped sun-dried tomatoes and to continue to cook until the sauce achieves the desired thickness.

Top tips:
Top tip for a fresh summery flavour: don’t overcook the sauce – the flavours of the extra virgin olive oil and fresh tomato will be preserved while the more marked flavour of the sun-dried tomatoes will shine through. Serve freshly-prepared at room temperature in little terracotta dishes, adding a fresh basil leaf. This tomato sauce is perfectly partnered by Pata White Tortilla Chips. Really spoil yourself by dipping the tortilla chip in the sauce and scooping out sauce to your heart’s content! You can also try the sauce with Pata Croc Canyon bites.

Drink with:
Alcoholic drinks: we suggest a chilled light aromatic wine such as Lugana Doc from the province of Brescia or Custozza Doc from the province of Verona. Custozza Doc is also available as sparkling wine offering intense fine bubbles that will bring out the flavour of the tomatoes.

Non-alcoholic drinks: we suggest a classic Italian non-alcoholic red cocktail served chilled with finely crushed ice and an orange slice garnishing the rim of the glass.

Try with:

tortilla bianca croc canyon