Traditional tomato sauce and purée preparation methods

Traditional tomato preparations offer versatile options for summer cooking, ranging from no-cook sauces to smooth purées.

Meryl Feinstein’s “pomodoro crudo” is a no-cook sauce designed for hot weather. Made by combining ripe tomatoes, garlic, basil, salt, and olive oil, the mixture is left to sit for at least an hour to allow the pasta to soak up the juices. This recipe can be customized with ingredients such as onions, capers, olives, or cheese, and works well with thin spaghetti.

In contrast, the Italian “passata di pomodoro” is a smooth, homogeneous purée used as a base for pizzas, pastas, and stews. Unlike a rustic sauce, passata is characterized by the removal of skins and seeds, typically achieved by passing ripe tomatoes through a tool called a “passapomodoro.” For the best results, fleshy varieties like pear tomatoes are preferred due to their high pulp content.