Fresh Tomato Sauce for Gnocchi, Pastas and lots more
Serves 4

Finished Fresh Tomato Sauce

Inspiration

I love fresh tomatoes and use them all through the growing season at all their stages of ripeness. At the point where they are a little too soft to hold a neat slice, they are perfect for cooking. Four red round beauties at exactly that stage and an almost wrinkled red bell pepper inspired this sauce. (click here for Gnocchi recipe)

Hints

1. When the fresh vegetables are processed into a puree, they are still raw and need to be cooked. After about 5 or 6 minutes cooking, the sauce will become a deep, rich red and the flavors will emerge as rich. The bell pepper, adds a depth to the flavor of cooked tomatoes.
2. If you process fresh herbs with the other vegetables the sauce will take on an undesirable greenness. Add them to the sauce when it is cooking.

Ingredients

12 slices pancetta (if it’s unavailable, substitute very thinly sliced bacon)
2 oz. dry white wine
4 fresh garlic cloves, peeled
¼ cup extra virgin olive oil
1 red bell pepper, stem, seeds and pith removed, coarsely chopped
4 fresh tomatoes, stems and cores removed, coarsely chopped
5 large basil leaves, finely chopped (3/4 cup) plus 4 small leaves for garnish
1 tbs. aged, red balsamic vinegar
¼ tsp. Chinese red pepper paste or a pinch of dehydrated hot red pepper flakes
Sea salt to taste
½ cup grated Parmegiano Reggiano or aged Italian Asiago cheese

Procedure

1. Heat 1 tbs. olive oil in fry pan and cook pancetta slices until just done, with crisp edges, about 3-5 minutes. Transfer to a plate and deglaze pan with wine. Put demi-glace into saucepan.
   

   Heat the cooked, cooled gnocchi in the sauce.

2. Put garlic cloves and 1 tbs. water in small glass container, cover and cook 1 minute in microwave at full power. Put garlic in processor and water into saucepan with demi-glace.
3. Process garlic, bell pepper and tomatoes until it is puree. Transfer to the saucepan. Heat to a steady simmer, add all but 2 tbs. of the basil and cook until the sauce is deep red and the vegetables are completely cooked (about 10 minutes). Add vinegar and chili paste or pepper flakes, simmer about 2 more minutes, taste and correct with salt. Cut the pancetta into bite size pieces and add it and the remaining chopped basil to the sauce, and simmer for 2 more minutes.
4. To Serve With Gnocchi: Add cooked, cooled gnocchi to the sauce with the pancetta and remaining basil, and stir gently until the gnocchi is heated through. Spoon the sauce into preheated pasta bowls, garnishing with grated cheese and individual basil leaves.