{"id":58,"date":"2022-01-11T08:07:06","date_gmt":"2022-01-11T08:07:06","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=58"},"modified":"2021-10-22T03:49:36","modified_gmt":"2021-10-22T03:49:36","slug":"salsa-di-pomodoro","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/salsa-di-pomodoro\/","title":{"rendered":"Salsa di Pomodoro"},"content":{"rendered":"

\"tomatoes\"<\/center><\/p>\n

Literary critic Pellegrino Artusi compiled the first collection of recipes from a united Italian nation, La scienza in cucina e l’arte di mangier bene (Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library<\/a>). <\/p>\n

The more complex tomato sauce he included is a modern iteration of red sauce with complex flavors beyond simply adding fat. Artusi suggests serving it over meat, pasta, or risotto. <\/p>\n

Ingredients<\/h3>\n

7 or 8 tomatoes
\n\u00bc onion
\n1 clove garlic
\n1 stalk celery
\nBasil leaves
\nParsley <\/p>\n

Instructions<\/h3>\n

Combine everything with oil, salt and pepper.
\nRoast on a fire (presumably in a pot) until as thick as cream.
\nPass through a sieve.
\nServe.<\/p>\n

\n

Read all about this and other historic sauces in Red Sauce: How Italian Food Became American<\/I><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

\"tomatoes\"<\/center><\/p>\n

Literary critic Pellegrino Artusi compiled the first collection of recipes from a united Italian nation, La scienza in cucina e l’arte di mangier bene (Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library<\/a>).<\/p>\n","protected":false},"author":2,"featured_media":159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[17],"tags":[29,30],"class_list":["post-58","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historic-recipe","tag-artusi","tag-historic-sauce"],"yoast_head":"\nSalsa di Pomodoro - Red Sauce America<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.redsauceamerica.com\/blog\/salsa-di-pomodoro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salsa di Pomodoro - Red Sauce America\" \/>\n<meta property=\"og:description\" content=\"Literary critic Pellegrino Artusi compiled the first collection of recipes from a united Italian nation, La scienza in cucina e l'arte di mangier bene (Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library).\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.redsauceamerica.com\/blog\/salsa-di-pomodoro\/\" \/>\n<meta property=\"og:site_name\" content=\"Red Sauce America\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/RedSauceAmerica\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/RedSauceAmerica\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-11T08:07:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/default-tomato.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ian MacAllen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/redsauceamerica\" \/>\n<meta name=\"twitter:site\" content=\"@redsauceamerica\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ian MacAllen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/\"},\"author\":{\"name\":\"Ian MacAllen\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\"},\"headline\":\"Salsa di Pomodoro\",\"datePublished\":\"2022-01-11T08:07:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/\"},\"wordCount\":126,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\"},\"image\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2020\\\/02\\\/default-tomato.jpg\",\"keywords\":[\"Artusi\",\"historic sauce\"],\"articleSection\":[\"Historic Recipe\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/\",\"url\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/salsa-di-pomodoro\\\/\",\"name\":\"Salsa di Pomodoro - 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