Another blog post from Talia, the Master of Many Blogs. Today she’s working on a subject which began with a post on her latest food blog, I Eat Alone. Her previous guest posts can be found here and here.
It began with trying to figure out how to make my own tomato sauce, and turned into one of my historical research adventures. After noticing a citation that the first recipe for tomato sauce was included in a 17th century Italian cookbook by Antonio Latini, I had to track it down. I finally located the correct passage, in translation:
“Salsa di pomodoro alla spagnola (tomato sauce, Spanish style). Take half a dozen ripe tomatoes and roast them in embers, and when they are charred, carefully remove the skin, and mince them finely with a knife. Add as many onions, finely minced, as desired; chilies [peparolo, in Neapolitan dialect], also finely minced; and a small amount of thyme. After mixing everything together, add a little salt, oil, and vinegar as needed. It is a very tasty sauce, for boiled dishes or anything else.”
Continue reading
You must be logged in to post a comment.