Garlic Sauce

Salsa All’aglio

Raw tomato sauce, garlic, mint and extra virgin olive oil, intense and fragrant, ideal for meats, vegetables grilled over embers and bread.

4 servings

Easy

Garlic sauce is a raw, fresh and aromatic condiment, designed to accompany dishes with a strong flavour. crushed tomatoes A ripe tomato sauce offers a soft and slightly sweet base, while garlic adds intensity and mint introduces a green, balsamic note. Extra virgin olive oil binds the aromas and makes the consistency more velvety, without turning the sauce into a completely smooth cream. The preparation does not require cooking: the quality of the result depends on the choice of tomatoes with little water and the mortar and pestle, which allows the ingredients to gradually blend while preserving their character. This sauce can be used to flavor meats, anchovies, eggplant cooked grilled over embers or simple slices of bread. The final resting stage completes the aromatic balance and makes the dressing more harmonious when served.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the garlic

Peel him cloves of garlic Place them in a mortar with a little salt. Crush them with regular movements until you obtain a smooth, fragrant paste, leaving no large chunks. Adjust the amount of garlic according to the desired intensity, while maintaining a fine enough consistency to distribute throughout the sauce.

Add the mint

Add the mint leaves previously removed from the mortar to the mortar small bunchContinue to crush until they are incorporated into the garlic and its aroma is released. The mixture It is ready when it takes on a slightly greenish hue and has a uniform consistency, without any visible whole leaves.

Prepare the tomatoes

Peel the ripe tomatoes, quarter them, and completely remove the seeds and the watery part. Cut the pulp into even pieces so it can blend easily. to the mixture crushed. Choose firm tomatoes: the pulp should be juicy but not runny.

Add the tomato

Transfer the tomato pieces to a mortar and blend them with the garlic and mint. Mix and crush gently until you obtain a rustic yet well-blended sauce, in which the pulp is still recognizable. Make sure the color is uniformly red, with the herbs and garlic distributed without lumps.

Complete with oil

Pour the extra virgin olive oil in a thin stream, stirring continuously to distribute it throughout the crushed tomatoesProceed until you reach a soft and seasoned consistency, not too liquid. Taste and season with salt to taste only after incorporating the oil, so the final balance is more precise.

Let it flavour

Let the sauce rest for a few minutes before using it. This brief rest allows the garlic and mint to flavor the tomato and the oil to blend with the preparation. When finished, the sauce should be fresh, thick, and smooth, ready to season meats, anchovies, eggplant grilled over embers or slices of bread.

Chef's Tips

Use ripe but not too watery tomatoes and carefully remove the peel and seeds, so the sauce remains thick and doesn't dilute the aroma of the garlic and mint.