Passata di pomodoro

This passata is made once a year, exclusively in August, when the tomatoes on Don Antonio's own field are fully ripe. Only these tomatoes are used in the processing—no other time. With very little salt and no other additives, it becomes a concentrated sauce base according to a traditional family recipe.

The result tastes like tomato—not canned. Olive oil, garlic, and fresh herbs are all you need for a simple sugo. It's equally good served directly on pasta, as a pizza sauce, or for braising. A southern Italian red wine with acidity pairs well with it—an Aglianico or Nero d'Avola will complement the tomato acidity instead of clashing with it.