- 1-1.5kg of fresh tomatoes
- 1 medium onion
- 2 cloves of garlic
- 2 twigs of fresh Rosemary
- 8 slices of Jambon (or Prosciutto)
- 20 Kalamata olives (or other black olives)
- Fresh Pasta enough for 2 or 4 people.
This is a great dish, especially when toms are on sale, as they always are in Italy and Greece, for around 30-50c per kilo. Go for the old damaged, about to explode toms for the best flavor.
Dice & slowly cook the fresh toms for about 1-2hrs (or longer if you can) until they are reduced & thickened to your preferred consistency. (NOTE: If you don’t have fresh toms then 1x 450g can of diced toms, 2 tablespoons of tom paste and 200ml of pasta sauce will do the treat (but make sure you try one day with fresh toms). Set sauce aside.
Fry diced onion & crushed garlic together in a fry pan with a bit of olive oil until soft & brown. Throw in the Rosemary sticks & fry for a little longer so the flavors release & it starts to smell great. Rip up the Jambon and throw it in and fry for a few more minutes to release the oils and flavors (caution: don’t overcook Jambon as it can go hard).
Add to the tom sauce, along with the olives, salt and pepper & chilli flakes for seasoning and bring to the boil. Served over the top of your favorite fresh pasta & then drizzle with quality olive oil and a sprinkle of parmesan (or some other smelly crumbly cheese).
Golden Rules for this sauce to be successful: 1/2 twig of Rosemary per person, 2 slices of Jambon Per person & 5 Kalamata Olives per person.
Additional notes: This normally serves 4 people, but tastes fantastic the next day (so 2 people over 2 nights is even better as the flavors in the sauce intensify). You may need to add more fresh or canned toms depending on how long you cook to reduce or how watery they are – it’s a judgment call, but as long as you cook for at least an hour you’ll bring out the best flavors in your toms.