Pummarola

Pummarola – that's what we call tomato sauce in Naples.

It's the sauce we used to make at home. I remember that flavour well. It has stayed with me to this day. And it was precisely that memory I started from when I developed my Pummarola.

I make it with Italian San Marzano tomatoes, fresh basil and extra virgin olive oil from Campania. What I'm looking for is a rich, full flavour, where sweetness and acidity are in balance and the basil comes through without overpowering the tomatoes.

Whenever I taste it, the sauce from home remains my point of reference. It's a very precise memory, even if it's not so easy to put into words.

I especially love it with pasta, but it also goes beautifully with meat, fish or vegetables. And whenever I warm some up, a piece of bread to taste it with is simply essential.